Recipe courtesy of Food Network Kitchen
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Total:
25 min
Prep:
10 min
Cook:
15 min

Nutrition Info

Ingredients

Directions

1. Stir 1/2 cup mayonnaise, 1/2 cup ketchup, and chopped parsley together in a small bowl. Cover and keep chilled.

2. Sift cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne through a fine meshed sieve into a large bowl. Stir in buttermilk, egg, and scallions, until a batter is formed. Do not over mix.

3. Pour 2 inches of frying oil into a large heavy-bottomed pot. Heat oil to 375F. over medium heat. Working in small batches, drop batter from an oiled tablespoon into hot oil. Fry until hushpuppies are golden brown and cooked through, about 4 minutes per batch. Remove, using a slotted spoon, to a paper towel-lined plate and sprinkle with salt. Serve immediately.

1. Stir 1/2 cup mayonnaise, 1/2 cup ketchup, and chopped parsley together in a small bowl. Cover and keep chilled.

2. Sift cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne through a fine meshed sieve into a large bowl. Stir in buttermilk, egg, and scallions, until a batter is formed. Do not over mix.

3. Pour 2 inches of frying oil into a large heavy-bottomed pot. Heat oil to 375F. over medium heat. Working in small batches, drop batter from an oiled tablespoon into hot oil. Fry until hushpuppies are golden brown and cooked through, about 4 minutes per batch. Remove, using a slotted spoon, to a paper towel-lined plate and sprinkle with salt. Serve immediately.

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