I can’t remember the first time I had a hushpuppy, but I can assure you it was love at first bite. Hushpuppies just exude happiness in every way. If you are in the mood to have a little fun in the kitchen, join me in making some of these little puppies! This recipe is from my cookbook Gumbo Love. If you make the recipe, share your experience below or on social media. Tag it with #GumboLove and I’ll be sure to catch it.
Happy Fry-yay!! Love, LuLu
Makes 38 to 42
6 cups vegetable oil, for frying
1 cup yellow cornmeal
½ cup all purpose flour
1 ½ tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 large egg
1 cup buttermilk
1/4 cup finally chopped onion
1/4 cup seeded and finally chopped jalapeño
1/4 cup canned creamed corn
2/3 cup shredded sharp cheddar cheese
1. In a large heavy Dutch oven or pot, heat the oil over medium high heat until it registers 355°F on a candy deep fry thermometer or until a little flower flipped into the oil sizzles.
2. In a small bowl combine with the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper and set aside.
3. In a large bowl, combine the ad add the butter milk and whisk together until blended. Fold the onion, jalapeño, creamed corn, and cheese into the egg mixture.
4.Fold the dry ingredients into the egg mixture until all is incorporated making sure not to over mix.
5. Using a rounded tablespoon, or your hands, form of the dough into small balls, using about 1 tablespoon of the hush puppy mixture for each. Working in batches of 6 to 8, carefully place the dough balls in the hot oil and fry until golden brown, 1 to 1 ½ minutes, rolling them over in the oil to brown evenly on all sides. Remove the Hushpuppies and place them on a baking sheet lined with paper towels or a wire rack.