Dan Souza's Hushpuppies

Recipes & Cooking

ingredients

Hush Puppies

  • 3/4 Cup Cornmeal
  • 1/2 Cup All-Purpose Flour Plus extra as needed
  • 1 1/2 Tsp Baking Soda
  • 3/4 Tsp Salt
  • 1/2 Tsp Tabasco
  • 3/4 Cup Buttermilk
  • 2 Large Eggs
  • 1/4 Minced Onion
  • 2 Quarts Peanut or Vegetable Oil
  • Tarter Sauce for Dipping

prep

INSTRUCTIONS: 



MAKE BATTER 





  1. Combine cornmeal, flour, baking powder, baking soda, salt, cayenne pepper and Tabasco in large bowl. 







  1. Whisk in buttermilk, eggs, and onion until combined. 







  1. Mixture should be texture of muffin batter, thick enough to briefly hold a dinner spoon upright. 







  1. Add extra flour if necessary to correct texture.  







  1. Let batter sit at room temperature for 10 minutes or up to 1 hour.  





 



FRY HUSHPUPPIES 





  1. Heat oil in large Dutch oven over medium-high heat to 350 degrees.  







  1. Drop half of batter into oil in heaping tablespoons and fry until deep golden brown, 2 to 3 minutes, turning hushpuppies halfway through cooking. 







  1. Transfer to wire rack set over rimmed baking sheet and repeat with remaining batter. 







  1. Add tartar sauce for dipping. 







  1. Serve! 





 



(Hushpuppies can be refrigerated in an airtight container for 2 days. Reheat in 450-degree oven for about 10 minutes.) 


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