The thing that’s so fun about watching a dog show is experiencing all the different varieties of canines in their most perfect forms. The same can be said about hush puppies. Do you think hush puppies are just those little greasy balls of dough from fast food venues? REAL hush puppies bear little resemblance. These fresh, fun variations fried just long enough at the correct temperature will win Best of Show.
- Peanut or vegetable oil
- 1 cup self-rising cornmeal mix
- ⅔ cup self-rising flour
- 4 green onions (green parts only), sliced
- ½ cup finely chopped red bell pepper
- 1 tablespoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (8-ounce) package fresh lump crabmeat, drained
- 1 egg, room temperature
- ¾ cup beer, room temperature
- Cocktail sauce
- Pour the oil to a depth of 3 inches in a deep cast-iron pot. Place over medium-high heat and attach a deep fat thermometer. Bring to 350 degrees. Meanwhile, in a mixing bowl, stir together the cornmeal mix, flour, green onions, bell peppers, sugar, salt and pepper. Add the crabmeat, egg and beer, stirring just until moistened. Set aside for 10 minutes. Carefully drop batter by tablespoonfuls into the hot oil being careful not to overcrowd the pan. Fry in batches for 3 minutes or until golden brown, turning once. Drain on a platter lined with paper towels. Serve warm with cocktail sauce.
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- Peanut or vegetable oil
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 cup self-rising cornmeal mix
- ½ cup all-purpose flour
- 1 cup chopped cooked ham
- 2 green onions (green parts only), sliced
- 2 garlic cloves, peeled and minced
- 1 small jalapeño pepper, seeded and finely minced
- 1 teaspoon baking powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¾ cup buttermilk, room temperature
- 2 eggs, room temperature
- Pour the oil to a depth of 3 inches in a deep cast-iron pot. Place over medium-high heat and attach a deep fat thermometer. Bring to 350 degrees. Meanwhile, in a mixing bowl, stir together the peas, cornmeal mix, flour, ham, onions, garlic, jalapeños, baking powder, pepper and paprika. Make a well in the center and add the buttermilk and eggs. Stir just until moistened. Set aside until the oil reaches the proper temperature.
- Carefully drop tablespoonfuls of batter into the hot oil. Fry in batches so you don’t overcrowd the pot. Fry 4 minutes or until golden brown, turning once. Drain on a platter lined with paper towels. Serve warm.
- Author:
- Peanut or vegetable oil
- 1½ cups self-rising cornmeal mix
- ¾ cup self-rising flour
- 1 small sweet onion, peeled and finely diced (¾ cup)
- 1½ tablespoons sugar
- 1 egg, room temperature
- 1¼ cups buttermilk, room temperature
- Pour the oil in a large, deep cast-iron skillet (or Dutch oven) to the depth of 3 inches. Place over medium-high heat and clip a deep fat thermometer to the side of the skillet. Make sure the tip doesn’t touch the bottom of the skillet but is in the oil. Heat to 350 degrees. Meanwhile stir together the cornmeal mix, flour, onions and sugar. Make a well in the center and add the egg and buttermilk. Stir just until moistened. Set aside for 10 minutes. Line a tray with paper towels and set aside. Drop tablespoons of batter carefully into the hot oil. Do not overcrowd the pan. Fry in batches for 2 minutes, then carefully turn with a slotted spoon and fry 2 minutes longer or until brown on all sides. Remove with a slotted spoon and drain on the paper towel-lined tray. Serve warm. If necessary, keep warm in a preheated 200 degree oven until serving.
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Hush puppies with a twist
Bacon Hush Puppies:
Add into the cornmeal mixture 4 bacon slices that have been cooked and crumbled. Proceed with the recipe as directed.
Beer Batter Hush Puppies:
Decrease the self-rising flour to ½ cup and eliminate the buttermilk. Add ½ cup beer (add a couple of tablespoons more if the batter is too thick), 1 teaspoon of Worcestershire sauce and a dash of hot sauce. Proceed with the recipe as directed.
Caramelized Onion Hush Puppies:
Before preparing the batter, place 2 tablespoons bacon drippings in a large skillet over medium heat. Increase the onion amount to 1½ cups chopped and add to the hot grease. Sauté for 13-15 minutes, stirring only occasionally or until the onions are golden brown. Remove from the heat and allow to cool for 30 minutes before proceeding with the recipe as directed.
Cheesy Hush Puppies:
Add 1 cup finely shredded sharp Cheddar cheese to the cornmeal mixture. Proceed as directed with the recipe. (Great served with tomato soup!)
Chili Powder Hush Puppies:
Add 1½ teaspoons chili powder and ¼ teaspoon paprika to the cornmeal mixture. Proceed as directed with the recipe. (Great served with baked or broiled fish or chicken)
Corn Hush Puppies:
Add 1 small (8.5-ounce) can cream-style corn to the cornmeal mixture. Decrease the buttermilk to ¾ cup and proceed with the recipe as directed.
Hot Pineapple Hush Puppies:
Add ½ cup drained pineapple tidbits (large pieces) and 1 large jalapeño pepper, seeded and finely minced, to the cornmeal mixture. Proceed with the recipe as directed. (Great served with ham or pork)
Shrimp Hush Puppies:
Add 1 cup small salad shrimp (drained well if frozen and thawed) to the cornmeal mixture. Decrease the buttermilk to 1 cup initially, then add the remaining buttermilk if the batter seems too thick. Proceed with the recipe as directed.
Sweet Pepper Hush Puppies:
Add ⅓ cup diced red bell peppers and ⅓ cup diced green bell peppers to the cornmeal mixture. Proceed with the recipe as directed.
