Coconut Hushpuppies

Leah Stacey

By
@CookingMaven

There is a restaurant on Isle of Palms right outside of Charleston, SC called Coconut Joes. They serve the BEST coconut hush puppies! I wanted to try and duplicate the recipe but could not find it any where so I came up with these and they tasted great! They are still no coconut Joes but they are the closest thing I'm going to get without having to get a job at the place and stealing the recipe. I hope you enjoy them!


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Comments:

Serves:

alot

Ingredients

6 c
peanut oil
1 1/2 c
self-rising cornmeal
1/2 c
self-rising flour
2 Tbsp
sugar
1/2 tsp
baking soda
1/2 tsp
salt
1/2 tsp
nutmeg
1/2
small onion chopped
1 c
buttermilk
1
egg, lightly beaten
1 c
coconut flakes
3 Tbsp
cream of coconut
2 tsp
coconut extract

Directions Step-By-Step

1
Use a deep pot or fry daddy. Heat the oil to 350-375 degrees
2
Using a mixing bowl, stir together the cornmeal, flour, sugar, baking soda, salt and nutmeg. stir in the onion.
3
In a small bowl, stir together the buttermilk and egg.
4
Pour the buttermilk mixture into the dry ingredients and mix until blended.
5
Add the coconut extract, and cream of coconut to the mixture and stir. Then add the coconut flakes. Mix it all together until well blended.
6
Drop the batter, 1 teaspoon at a time, into the oil or if you have a small cookie scoop then use that. Do not crowd. The hushpuppies will grow larger as they fry. Turn them half way through so that both sides are golden.
7
Remove and place on a papertowel lined plate. Enjoy!

About this Recipe

Course/Dish: Other Appetizers