99 Kinds of Bread: # 1 Southern Hushpuppies

love hushpuppies.  I mean, I really love them.  Unfortunately, since I limit my intake of fried food, I don’t make or eat them very often.  Since I’m not originally from the south, I had never had a wonderful hushpuppy until I moved here.  And it took several experimentations to get the perfect consistency and method to produce actual spheres (rather than misshapen blobs).  But finally I have done it!  The perfect round hushpuppy, thanks to a cookie scoop!

I also had to thicken up the batter so that they properly fell into the hot oil, without leaving a long tail behind them.  A little bit of sugar, buttermilk, and onions make these hushpuppies divine.

hushpuppy batter

The oil must be really hot before you add the hushpuppies.  A cookie scoop works miracles to make the perfect round hushpuppy!

Behold, sweet, golden fried perfection.

Southern Hushpuppies

These have the perfect consistency and texture.  I wish I could have more.

inside the perfect hushpuppy

Southern Hushpuppies

  • Servings: about 16 hushpuppies
  • Print

Classic southern cornmeal hushpuppies

Ingredients

  • 3 cups vegetable or canola oil (for deep frying)
  • ½ cup buttermilk
  • 2 Tb vegetable or canola oil
  • 1 egg
  • 1/2 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 ts baking soda
  • 1/4 ts salt
  • 1/3 cup onion, finely minced

Directions

1. Combine the cornmeal, flour, sugar, baking soda, and salt in a large bowl.  Whisk in the buttermilk (you can substitute 1/2 cup of milk with 1/2 Tb of vinegar added, let sit for 5 mins before adding to cornmeal), oil, and egg.   Stir in the minced onions.

2. Heat the vegetable oil in a deep-fryer.  When the oil is hot, use a cookie scoop to drop spoonfuls into the hot oil.  Fry about half of the batter at a time, so that the fryer is not too crowded.  Turn the hushpuppies after about 2 minutes.  Fry until golden, 5-6 minutes total.  Remove with a slotted spoon and place in a paper towel lined bowl.  Repeat with the remaining batter.

99-taste.com adapted from Allrecipes

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