coconut hushpuppies
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!
prep time
cook time
method
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yield
alot
Ingredients
- 6 cups peanut oil
- 1 1/2 cups self-rising cornmeal
- 1/2 cup self-rising flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 - small onion chopped
- 1 cup buttermilk
- 1 - egg, lightly beaten
- 1 cup coconut flakes
- 3 tablespoons cream of coconut
- 2 teaspoons coconut extract
How To Make coconut hushpuppies
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Step 1Use a deep pot or fry daddy. Heat the oil to 350-375 degrees
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Step 2Using a mixing bowl, stir together the cornmeal, flour, sugar, baking soda, salt and nutmeg. stir in the onion.
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Step 3In a small bowl, stir together the buttermilk and egg.
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Step 4Pour the buttermilk mixture into the dry ingredients and mix until blended.
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Step 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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Step 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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Step 7Remove and place on a papertowel lined plate. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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