Southern Hush Puppies
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon black pepper
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 tablespoon baking powder
1 egg
1 cup milk
3 tablespoons unsalted butter, melted
2 tablespoons coconut oil (or substitute with bacon fat)
1/2 cup jalapeños, seeded and chopped (optional)
Directions:
Mix Dry Ingredients:
In a mixing bowl, whisk together the cornmeal, flour, sugar, black pepper, salt, cayenne pepper, and baking powder until well combined.
Combine Wet Ingredients:
Add the egg, milk, melted butter, coconut oil, and chopped jalapeños (if using) to the dry ingredients. Stir until the batter is smooth and well mixed.
Chill the Batter:
Cover the bowl with plastic wrap or a lid and refrigerate the batter for at least an hour. This helps the flavors meld and makes the batter easier to handle.
Heat the Oil:
In a Dutch oven, cast-iron skillet, or deep fryer, heat about 2 inches of oil to 350°F (175°C).
Fry the Hush Puppies:
Using a tablespoon, scoop out portions of the batter and carefully drop them into the hot oil, frying about 6 hush puppies at a time. Cook for approximately 3 minutes, turning occasionally with a slotted spoon to ensure even browning.
Drain and Serve:
Once the hush puppies are deep golden brown and crispy on the outside, remove them from the oil and place on a wire rack or paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining batter, maintaining the oil temperature throughout.
Enjoy:
Serve the hush puppies hot and fresh, alongside your favorite Southern dishes, or enjoy them on their own as a delicious snack.
Indulge in these Southern Hush Puppies, perfect for any occasion, whether as a side dish or a savory snack!