Jeanne's Hush Puppies

1
Jeanne Benavidez

By
@jeanneben

I made 6 batches of this mixture for a fish fry with friends. There wasn't a single hush puppy left. I had several requests for my recipe. These are great dipped in tarter sauce or even ranch dressing. This is a photo that I found on the internet. I haven't taken any pictures of my recipes yet.

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
1 Hr
Method:
Deep Fry

Ingredients

  • 1 1/2 c
    yellow cornmeal
  • 3/4 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/4 Tbsp
    baking soda
  • 1 Tbsp
    garlic salt
  • 1/4 c
    ceyenne pepper (optional)
  • 1 medium
    onion, finely chopped
  • 1-2
    jalapeno peppers, finely chopped (i use 6 to 8 peppers because i like the heat.)
  • 1 to 2 c
    buttermilk (more or less to make thick batter)
  • 1
    large egg
  • 1 qt
    peanut oil for frying

How to Make Jeanne's Hush Puppies

Step-by-Step

  1. Heat oil to 365 degrees.
  2. Mix all ingredients until blended well. Use 1 to 2 cups of buttermilk, more or less as needed for a thick batter...not runny like pancake batter but not as stiff as cookie dough. The amount of milk used will be determined by several factors...humidity, temperature, etc.
  3. Drop mixture into oil by spoonful or small cookie/ice cream scoop and cook until they float and are a golden brown, approximately 3 to 4 minutes. Cook in small batches, five or six at a time. For a more crunchy effect cook until dark brown.
  4. HINT: Mix all dry ingredients store in an airtight container. Will keep for about 6 months.
    Can be used to coat fish, clams, oysters or other seafood. Simpy place adequate amount into a Ziploc bag and shake seafood pieces in bag until coated.
    Dredge seafood pieces in an egg wash, then roll in hush puppy mix for a thicker coating.

Printable Recipe Card

About Jeanne's Hush Puppies

Main Ingredient: Bread
Regional Style: Southern
Hashtags: #Breads, #Hushpuppies




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