How To Make Hush Puppies With White Cornmeal

You can double or triple the recipe.

How to make hush puppies with white cornmeal. Combine cornbread mix onion milk and eggs in large bowl. The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together. Remove the hush puppies to paper towels to drain for a minute or two and then move them to the rack in the prepared pan. Fry the hushpuppies in small batches of 4 or 5 until golden brown or about 2 minutes turning to make sure all sides are evenly browned.

Heat 2 to 3 inches oil in deep fryer or heavy skillet to 375 f. Drain on paper towels. Remove and drain on paper towels. Drop batter by tablespoonfuls into oil and fry in batches 3 minutes on each side or until golden.

Have oil hot in a skillet and drop hushpuppies into oil. Use a tablespoon or small cookie scoop to drop the batter into the hot vegetable oil. Cook about 3 to 4 minutes browning on all sides. In a second bowl or large measuring cup whisk together the buttermilk eggs and onion.

Mix the ingredients just until incorporated and let the batter sit while you heat the oil. Drop batter by heaping teaspoonfuls into hot oil. Stir the wet ingredients into the dry ingredients. 2 large eggs beaten.

1 3 cup finely chopped onion. If you like yours extra sweet add a little more sugar. In a cast iron dutch oven or an electric skillet heat oil to 365. Helpful tips for making hush puppies.

In a large bowl combine the cornmeal flour baking powder and salt. Fry 3 to 4 minutes turning several times until golden brown. 3 finely dice your large onion and add it to the dry ingredients. If too low the hush puppies will absorb too.

Allow to cook until golden on the outside and tender in the middle. Pour oil into 10 inch cast iron skillet and heat to 375. Sift the dry ingredients flour cornmeal salt sugar baking soda and powder together. Drop batter by tablespoonfuls into oil.

1 3 4 cups martha white white cornbread muffin mix. To make the batter in a large bowl whisk together the cornmeal baking powder sugar and 1 teaspoon of salt. Combine cornmeal flour onion salt egg and milk. Season with additional salt and pepper.

Bring your egg and milk to room temperature. Both white and yellow cornmeal are good for making hush puppies. Whisk the egg milk and onion. For softer hush puppies use 1 3 4 cups of self rising cornmeal mix and 1 2 cup of self rising flour.

White cornmeal is slightly sweeter. Add to dry ingredients just until combined. This makes about 10 to 12 hushpuppies. Drain on paper towels.

Use a fork or whisk to make sure everything is evenly mixed in. If using a pan on the stovetop you ll need several inches of oil so the hush puppies will float as they fry mix your ingredients and drop by spoonfuls into the fryer. Place a rack over a baking sheet put the fried and drained hush puppies on the rack and place them in the preheated oven to keep warm while making more batches.