Saturday, February 28, 2015

Hushpuppies, with recipe

This is a recipe that has been floating around in my binder since the July/August 2011 Edition of Food Network Magazine. It's supposed to be a knockoff of Long John Silver's Hushpuppies. This recipe was better on day 2. Not as heavy as LJS pups. There is another recipe on the web I would like to try to see if it is closer in texture. Overall I was excited to make them (and eat them) and would make them again.

The recipe says to fry them in a pot, but I have an awesome deep fryer so we used that. Hubby does the frying. =) 

My little army of pups

1/3 cup minced onion
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 1/2 teaspoons kosher salt, plus more for sprinkling
1 1/2 teaspoons sugar
2 teaspoons onion powder
1 large egg
1 cup whole milk
Vegetable oil, for frying

Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.

Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.

Recipe courtesy Food Network Magazine

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