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.
- 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
- 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.
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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.