Mrs. B. Cooks… Hushpuppies

I’ve been messing around with some different hushpuppy recipes and have melded them into one glorious mess of yum.  Enjoy.

Mrs. B.’s Hushpuppies

Oil for frying (grapeseed oil is awesome)

1 1/2 cups cornmeal

1/2 cup all-purpose flour

1 Tbsp PLUS 1 tsp baking powde

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1/2 tsp baking soda

1 tsp salt

1/4 tsp pepper

1 small Vidalia onion (or any onion will work – but Vidalia’s best!)

1 Tbsp minced jalapeno (optional – remove seeds when preparing)

1 egg, lightly beaten

1 cup buttermilk

Stir together cornmeal, flour, baking powder, baking soda, salt and pepper.  Add onion and jalapeno and fold in.  In another bowl, mix the buttermilk and the egg together, then add into the cornmeal mixture.  Mix well.  Let mixture set for 2-3 minutes.

Meanwhile, heat oil in a large pot until it reaches 350 degrees F.   Using a teaspoon, drop globs of mix into the hot oil, a few at a time.  Fry until the hushpuppy is golden brown on the bottom, then carefully flip and fry other side (you can avoid this step by using d

eep oil – hushpuppies will float when they are fully cooked).  Be careful not to let the oil get too hot, or you’ll burn your puppies.  That’s never good!

Notes:  

These hushpuppies are so light and airy, they practically melt in your mouth!  Swear it!

If you don’t have any buttermilk handy, you can make your own with a cup of milk and a tablespoon of vinegar, lemon juice, or cream of tartar.

These go great with a nice fish and chips meal!