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New Meal Monday: Hush Puppies

May 16, 2017

So May is "National BBQ Month" and at Kiss the Cook, we celebrate with a sale on grilling supplies, BBQ focused demonstrations, as well as recipes and blog posts that follow that theme.  Since I don't eat meat, things that are BBQ-themed aren't usually all that appealing. There's actually a number of great BBQ restaurants in the area, and much to my husband's dismay, we would hardly even consider them, since there wasn't much on the menu that I'd enjoy.  At least that was until I tried my first hush puppy.  A few years ago we ended up at BBQ place with some friends, and as we were planning our order someone asked if we wanted hush puppies.  I'd never tried them, and didn't really know they were.  Our friend described them as "little fried corn-balls".  I'd say that was a pretty accurate, except that he left out the word delicious! So while you don't cook them on the grill, they are a great app or side for any BBQ meal, which means I can keep this recipe on our theme for the month!
This recipe was adapted by from one of adapted from one of our favorite (and most popular) cookbooks, The Vermont Farm Table. It makes a pretty simple batch of hush puppies, but there are ways to flavor them up a bit. You could toss a little diced jalapeno into the batter, or even some spice or seasoning.  You'll also want to have some sauce to dip them in and there's a lot of ways you could go. Spicy mayonaisse or sour cream mixed with seasoning or hot sauces could be good, as could a cheesy dip. There's lots of options!
This recipe yields about 20 hush puppies.

What you'll need:

  • 8C Peanut Oil
  • 2 Large Eggs, beat lightly
  • 1C Buttermilk
  • 1 small onion, grated
  • 1 2/3C Cornmeal
  • 1/3C Flour
  • 2 tsp baking powder
  • 1 tsp chili powder
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp baking soda

How you'll do it:

  1. Heat oil in a large heavy saucepan over medium-high heat till its about 350 degrees.  Oil should be about 3 inches deep.
  2. Whisk together eggs and buttermilk. Stir in the onion.
  3. In separate bowl, mix together cornmeal, flour, baking powder, chili powder, sugar, salt, and baking soda.
  4. Add buttermilk and egg mixture to dry ingredients and stir until just combined.
  5. Using small scoop drop batter one scoop at a time into oil. Fry until golden brown, turning occasionally, about 1-2 min per side. (cook about 3-5 at a time).
  6. Use slotted spoon or strainer to remove and allow to dry and drain (paper towels work well).
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