- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings, approximately 12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 8 g
- Cholesterol
- 80 mg
- Sodium
- 312 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings, approximately 12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 8 g
- Cholesterol
- 80 mg
- Sodium
- 312 mg
Ingredients
Directions
- Whisk together the eggs, sugar, and salt, to taste, in a large bowl. In a separate bowl, whisk together the cornmeal and flour. Add the wet ingredients to the dry ingredients and stir until incorporated and the batter is thick.
- In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 360 degrees F.
- Working in batches, drop the batter, 1 tablespoon (I like to use a small ice cream scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hushpuppies to a paper towel-lined dish and sprinkle with salt while hot. Enjoy!
