Recipe courtesy of The Neelys
Save Recipe Print
Hushpuppies
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.) Mix in the remaining ingredients, stirring well to combine.

Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness). Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.

Photograph by David Malosh

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy of Tyler Florence

The Baked Potato

Recipe courtesy of Alton Brown

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Mashed Potatoes

Recipe courtesy of Tyler Florence

Southern Biscuits

Recipe courtesy of Alton Brown

Roasted Beets

Recipe courtesy of Ina Garten

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Browse Reviews By Keyword