Hushpuppies

makes about 2 1/2 dozen


1 2/3 cups cornmeal, finely ground

1/3 cup unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 Tablespoon granulated sugar

1/4 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

1/8 teaspoon ground cayenne pepper, or more to taste (optional)

2 extra large eggs, lightly beaten

1 cup buttermilk

2 green onions, trimmed and finely chopped

Vegetable oil for frying

Tabasco to serve


In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, pepper, salt, and cayenne.  Add the eggs, buttermilk, and green onion.  Whisk to combine.  Allow the mixture to rest for 5 minutes.


In a heavy bottom fry pot, add 1 1/2 inches of oil and heat to 365º F.  Using a 1-ounce ice cream scoop (about 2 tablespoons), gently drop the batter into the hot oil.  Fry several hushpuppies at a time without overcrowding, turning them with a slotted spoon until golden brown on both sides, about 1 1/2 to 2 minutes total.  Transfer to a wire rack set over a rimmed baking sheet and keep warm in a 200° F oven. Repeat with the remaining batter, maintaining oil temperature.  Serve immediately with hot sauce.  Enjoy!  


Printed from thegalleygourmet.net