Recipe courtesy of Claire Robinson
Hushpuppies
Total:
20 min
Active:
10 min
Yield:
4 servings, approximately 12
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings, approximately 12
Level:
Easy

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!

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