One of my favorite Southern-style side dishes is hushpuppies. I remember loving the hushpuppies at Long John Silver’s and I like to eat them with fried fish and seafood.
Ingredients:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp. salt
- 1 tsp.. baking powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 egg, beaten
- 1/4 cup minced scallions
- 3/4 to 1 cup buttermilk
- Oil for frying, preferably peanut oil
- Optional: 1 stemmed, seeded and minced jalapeño
Method:
- Combine all of the dry ingredients (cornmeal, flour, baking powder, seasonings) in a large mixing bowl and whisk to blend.
- Add the beaten egg, buttermilk, scallions and optional jalapeño. You don’t want the batter to be too runny, so add the buttermilk slowly and mix well.
- Heat the cooking oil in a deep-fryer to 350 degrees F.
- Drop the hush puppies by the spoonful (about golf ball-sized) into the hot oil and cook until browned and cooked through, 3-4 minutes. Don’t crowd the hushpuppies; cook them in batches if necessary.
- Transfer with a slotted spoon to drain on paper towels or paper grocery bags. Repeat with the remaining batter, adjusting the heat to maintain the oil temperature.
- Serve piping hot.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website
[nextcode_gallery id_gallery=”4″]
