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By far the lightest and best tasting hush puppies. Im convinced its in the onion that gives it that extra fluffiness.
Many thanks to our best friend Patte for finding this jewel of a recipe.
Prep time 15 min
Cook time 20 min
Makes about 40-50
Ingredients
1 cup cornmeal
1/2 cup all purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 small onion, processed in blender or food processor with juice (about 1/2 cup)
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon unsalted butter, melted
1 teaspoon hot sauce
Oil for frying
Directions
Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce and then stir until just combined. If its too dry add a tbsp of butter milk and mix until right consistency
Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, use an ice cream scoop ping pong ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Salt as soon as you remove. Drain on paper towels, keep warm. Serve immediately with other delicious fried foods!
Urban Cowgill May 2019