Recipe courtesy of The Neelys
From:
Food Network Magazine
Hushpuppies
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 38 mg
- Sodium
- 340 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 38 mg
- Sodium
- 340 mg
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.
