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Wednesday, December 28, 2016

Buttermilk Hush Puppies




If you like restaurant made hush puppies, you will like the homemade variety even better.  If you want to take them over the top, try using locally grown and ground cornmeal!  (We sell awesome locally Mennonite grown and ground cornmeal at our produce stand in the summer.)

Hush Puppies

1 cup of yellow cornmeal
1/4 cup of all purpose flour
1 1/2 teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 egg lightly beaten
3/4 cup of buttermilk (Or clabbered raw milk if you have your own dairy cows)
1 small onion grated fine (I like to use Candy, Vidalia or some other ultra sweet onion)
Oil for deep frying (I use coconut oil)

Combine cornmeal, flour, baking powder, baking soda and salt in a large bowl.  Mix in grated onion. Whisk egg and buttermilk then stir into dry ingredients just until combined.

Heat oil for frying (Approximately 365 degrees).  An iron skillet or dutch oven works great for this but any deep skillet will do if you do not have a deep fryer.  Drop batter by teaspoon into oil.  (I like my hush puppies to come out about the same size and uniform, so I actually take about a tablespoon of batter and shape it into a ball in my hands and then drop into the hot oil.)  Cook until brown, turning several times so the hush puppies cook evenly.

Drain on paper towels and serve warm.

Serves approximately four.




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