I’ve been messing around with some different hushpuppy recipes and have melded them into one glorious mess of yum. Enjoy.
Mrs. B.’s HushpuppiesOil for frying (grapeseed oil is awesome)1 1/2 cups cornmeal1/2 cup all-purpose flour1 Tbsp PLUS 1 tsp baking powder1/2 tsp baking soda1 tsp salt1/4 tsp pepper1 small Vidalia onion (or any onion will work – but Vidalia’s best!)1 Tbsp minced jalapeno (optional – remove seeds when preparing)1 egg, lightly beaten1 cup buttermilkStir 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 deep 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!