Buttermilk Hush Puppies with Onions and Bell Peppers
PREP TIME: 15 min
|
COOK TIME: 2 min
|
YIELD: 24 servings |
INGREDIENTS:
| 1 qt. Crisco® Pure Peanut Oil | 1 large egg lightly beaten |
| 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix | 1 cup buttermilk |
| 1/2 cup White Lily® Enriched Bleached All Purpose Flour | 1 small onion finely chopped (1/4 cup) |
| 1 tsp. baking soda | 3 tbsps. finely chopped red pepper |
- 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
|
PREPARATION DIRECTIONS:
-
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.
|