Prep Time: 15 min
Cook Time: 2 min
Makes: 24 servings
| • | 1 quart Crisco® Pure Peanut Oil |
| • | 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix |
| • | 1/2 cup White Lily® Enriched Bleached All Purpose Flour |
| • | 1 teaspoon baking soda |
| • | 1 large egg, lightly beaten |
| • | 1 cup buttermilk |
| • | 1 small onion, finely chopped (1/4 cup) |
| • | 3 tablespoons finely chopped red pepper |
| 1. | HEAT oil in deep fryer or very deep heavy pot to 365°F. |
| 2. | COMBINE cornmeal mix, flour and baking soda in medium bowl. |
| 3. | WHISK together egg, buttermilk, onion and bell pepper in small bowl. Add to dry ingredients, stirring just until moistened. |
| TIP | Be sure oil is at correct temperature before adding batter. If you do not have a thermometer, you can test using a cube of bread. The bread will brown within a few seconds, without absorbing very much oil. |
| 4. | DROP batter by rounded tablespoonfuls carefully into hot oil. Fry 2 to 3 minutes or until golden brown, turning once. |
| TIP | Batter will rise to surface when done. |
| 5. | REMOVE hush puppies with metal tongs or metal slotted spoon; turn onto paper towels to drain. |
| 6. | ALLOW oil to return to temperature before repeating with additional batter. |
Nutritional Information Per Serving:
Serving Size (1/24), Calories 170 (Calories from Fat 130), Total Fat 15g (Saturated Fat 2g, Trans Fat 1g), Cholesterol 10mg, Sodium 210mg, Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.