coconut hushpuppies
(2 ratings)
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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(2 ratings)
yield
serving(s)
Ingredients For coconut hushpuppies
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6 cpeanut oil
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1 1/2 cself-rising cornmeal
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1/2 cself-rising flour
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2 Tbspsugar
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1/2 tspbaking soda
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1/2 tspsalt
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1/2 tspnutmeg
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1/2small onion chopped
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1 cbuttermilk
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1egg, lightly beaten
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1 ccoconut flakes
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3 Tbspcream of coconut
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2 tspcoconut extract
How To Make coconut hushpuppies
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1Use a deep pot or fry daddy. Heat the oil to 350-375 degrees
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2Using a mixing bowl, stir together the cornmeal, flour, sugar, baking soda, salt and nutmeg. stir in the onion.
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3In a small bowl, stir together the buttermilk and egg.
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4Pour the buttermilk mixture into the dry ingredients and mix until blended.
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5Add the coconut extract, and cream of coconut to the mixture and stir. Then add the coconut flakes. Mix it all together until well blended.
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6Drop 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.
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7Remove and place on a papertowel lined plate. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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