Best Bacon Scallion Hush Puppies Recipe Epicuriouscom Recipes

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BACON HUSH PUPPIES



Bacon Hush Puppies image

Thrill the crowd when you make our Bacon Hush Puppies. Whether you call 'em hush puppies or corn dodgers, these Bacon Hush Puppies are delicious!

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield Makes 10 servings, about 4 hush puppies each.

Number Of Ingredients 9

1 cup cornmeal
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup KRAFT Grated Parmesan Cheese
1 cup buttermilk
2 eggs
1/2 cup OSCAR MAYER Real Bacon Bits
Hot oil for frying (about 3-1/2 cups)

Steps:

  • Mix cornmeal, flour, baking powder, baking soda and cheese in medium bowl. Add buttermilk, eggs and bacon bits; stir just until blended.
  • Heat oil in large saucepan to 375°F. Drop tablespoonfuls of batter, in batches, into hot oil; cook 2 to 3 min. or until browned on both sides. (Hush puppies will float to the top as they cook.) Remove hush puppies from oil with slotted spoon; drain on paper towels.
  • Place in shallow pan in warm oven to keep warm until ready to serve.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

HUSH PUPPIES



Hush Puppies image

Provided by Andrea Albin

Categories     Egg     Onion     Side     Kid-Friendly     Mardi Gras     Lunch     Cornmeal     Deep-Fry     Candy Thermometer     Buttermilk     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen hush puppies

Number Of Ingredients 10

About 6 cups vegetable oil
2 cups stone-ground cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1/2 cup minced onion
1 large egg
Equipment: a deep-fat thermometer

Steps:

  • Preheat oven to 200°F.
  • Heat 1 1/2 inches oil in a 4-quart wide heavy pot over medium heat until it registers 375°F.
  • Meanwhile, whisk together cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, onion, and egg in a small bowl. Slowly pour buttermilk mixture into dry ingredients, stirring until just incorporated.
  • Fry rounded tablespoons of batter (about 10 per batch), turning occasionally, until golden, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep hush puppies warm in oven.

BACON HUSH PUPPIES



BACON HUSH PUPPIES image

Categories     Appetizer     Fry

Yield 1/2 six pan

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
2.5 tsp baking powder
1 tsp salt
1 egg
1 cup buttermilk
4 slices bacon
1 tbsp shallot
1 tbsp sugar

Steps:

  • Mix ingredients in Cuisinart into thick paste. Add cornmeal if needed. Let sit a day. Use melon scoop to place in fryer. Cook for 4 minutes

BACON, SCALLION, CREAM CHEESE PLUGS



Bacon, Scallion, Cream Cheese Plugs image

Categories     Cheese     Side     Bacon

Yield makes enough for 1 recipe bagel bombs

Number Of Ingredients 5

50 g bacon, the smokier the better (1 3/4 ounces)
200 g cream cheese (7 ounces)
2 g scallion greens, thinly sliced
5 g sugar (1 teaspoon)
2 g kosher salt (1/2 teaspoon)

Steps:

  • Cook the bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
  • Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
  • Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps. Freeze until rock hard, 1 to 3 hours.
  • Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
  • notes
  • Make a meat-free cream cheese plug with your favorite bagal fixin's. We make a veggie plug with dill and cucumber, too!

BACON FAT HUSH PUPPIES



Bacon Fat Hush Puppies image

This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s and makes some of the best hushpuppies I have ever eaten; and I DO love good hush puppies.

Provided by Toby Jermain

Categories     Deep Fried

Time 1h20m

Yield 30 hushpuppies, about

Number Of Ingredients 16

1 cup cornmeal
1/2 cup unbleached flour
1/2 cup cornflour (available at health food stores) or 1/2 cup masa harina (Mexican corn flour)
1 tablespoon baking powder
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme, lightly crushed
1/4 teaspoon white pepper
1/4 teaspoon dried oregano leaves, lightly crushed
1/4 cup very finely chopped green onion (tops only)
1 1/2 teaspoons minced garlic
2 eggs, beaten
1 cup milk
2 tablespoons chicken fat or 2 tablespoons bacon drippings
peanut oil (for deep frying) or canola oil (for deep frying)

Steps:

  • Combine all dry ingredients in a large bowl, breaking up any lumps.
  • Stir in green onions and garlic, add eggs, and blend well.
  • In a small saucepan, bring milk and lard (or other fat) to a boil.
  • Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
  • Refrigerate 1 hour.
  • In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
  • Drop batter by tablespoonfuls into the hot oil.
  • Do not crowd.
  • Cook until dark golden brown and cooked through, about 1 minute on each side.
  • Drain on paper towels.

CRAB HUSH PUPPIES WITH TARTAR SAUCE



Crab Hush Puppies with Tartar Sauce image

Provided by Andrea Albin

Categories     Egg     Bake     Cocktail Party     Thanksgiving     Kid-Friendly     Mayonnaise     Cornmeal     Crab     Deep-Fry     Party     Buttermilk     Gourmet     Small Plates

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 20

For tartar sauce:
1 cup mayonnaise
1/4 cup finely chopped sweet pickles
1/4 cup chopped flat-leaf parsley
1 1/2 tablespoons chopped drained capers
2 teaspoons grainy mustard
1 teaspoon grated lemon zest
2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
For hush puppies:
About 6 cups vegetable oil for frying
1 garlic clove
2 large eggs
1 cup plus 2 tablespoon well-shaken buttermilk (not powdered)
3 scallions, finely chopped
1 cup cornmeal (preferably stone-ground)
3/4 cup all-purpose flour
1 teaspoon baking powder
1 cup jumbo lump crabmeat (about 7 ounces), picked over
Equipment: a deep-fat thermometer

Steps:

  • Make tartar sauce:
  • Stir together all ingredients and season with salt and pepper.
  • Make hush puppies:
  • Preheat oven to 200°F.
  • Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl.
  • Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat.
  • Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
  • Serve hush puppies with tartar sauce.
  • What to drink:
  • Schloss Saarstein 1st Growth Riesling Kabinett '08

STILTON, BACON, AND SCALLION PUFFS



Stilton, Bacon, and Scallion Puffs image

Categories     Cheese     Egg     Pork     Bake     Cocktail Party     Quick & Easy     Winter     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 7

1/2 cup water
1/2 stick (1/4 cup) unsalted butter, cut into bits
1/2 cup all-purpose flour
2 large eggs
1/4 pound Stilton, crumbled (about 1 cup)
4 slices of bacon, cooked crisp and crumbled fine
3 tablespoons minced scallion

Steps:

  • In a small heavy saucepan combine the water, the butter, and a pinch of salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and with a wooden spoon beat the mixture until it pulls away from the sides of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating well after each addition, and stir in the Stilton, the bacon, the scallion, and salt and pepper to taste. Drop rounded teaspoons of the batter 2 inches apart onto lightly buttered baking sheets and bake the puffs in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are crisp and golden.

HUSHPUPPIES



Hushpuppies image

The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Yield Makes about 24

Number Of Ingredients 16

3/4 cup all-purpose flour
3/4 cup fine-grind cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
4 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1 cup buttermilk
1/2 small onion, finely chopped
1 jalapeño, seeded if desired, finely chopped
Vegetable oil (for frying; about 6 cups)
Buxton Hall Tartar Sauce (for serving)
A deep-fry thermometer

Steps:

  • Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).
  • Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeño and mix gently just to evenly disperse (be careful not to overmix).
  • Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°F. Using a 1-oz. scoop or a tablespoon and working in 2-3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
  • Serve warm hushpuppies with tartar sauce alongside for dipping.
  • Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.

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