SOUTHERN CORNMEAL HUSHPUPPIES
Steps:
- Combine all ingredients in a large bowl. Mix with spoon. The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together.
- Have oil hot in a skillet and drop hushpuppies into oil. Cook about 3 to 4 minutes browning on all sides. Remove and drain on paper towels.
MAMA'S CORNMEAL HUSHPUPPIES
Steps:
- In a large bowl, mix the cornmeal, jalapeño, and onion. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
- Heat the peanut oil to 250°F. (If you are making these to serve with fried catfish, just let the oil cool until it reaches 250°F.)
- Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 4 to 5 minutes. Remove them from the oil with a slotted spoon and drain on paper towels. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
- From Gwen
- The idea for adding jalapeños comes from Herb's sister, Patty.
- Note
- If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.
ALLIGATOR HUSHPUPPIES
Provided by Food Network
Categories appetizer
Time 10h45m
Yield 24 to 36 hushpuppies
Number Of Ingredients 23
Steps:
- For the hushpuppies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until beginning to show color, about 8 minutes. Let cool completely.
- Combine the creamed corn, cornmeal, flour, milk, baking powder, salt, sugar and sauteed onion in a large container. Cover and let sit overnight.
- For the honey datil sauce: Combine the mayonnaise, sriracha, pepper sauce and honey in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
- For the fresh horseradish aioli: Combine the mayonnaise, horseradish, relish, fresh horseradish root, pepper sauce and lemon juice in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
- Make the hushpuppies: Dice the alligator, duck bacon and ham into small uniform pieces (about 1/4 inch). Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add the duck bacon and begin to cook.
- When the bacon is about half cooked, about 4 minutes, add the alligator and stir to combine. Cook the alligator through, about 5 minutes, then add the country ham and cook over medium or medium-low until the ham is heated through, being careful not to overcook the bacon. Turn off the heat, remove the meat from the pan and let cool to room temperature. Add the meat to the cornmeal batter and mix to combine.
- Heat 3 to 4 inches of the vegetable oil in a deep-fry pan to 320 degrees F.
- Spoon 2-ounce balls of batter into the oil and cook until golden brown, about 5 minutes per batch. Remove to a plate lined with paper towels and let cool slightly before serving with the honey datil sauce and fresh horseradish aioli.
HUSH PUPPIES
A fish dinner isn't complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! -Mary McGuire, Graham, NC
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 86mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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