Skillet Hush Puppies
15
Minutes Prep Time
20
Minutes Cook Time
4
Servings
This popular savory side dish is popular in many cultures, but is a perfect accompaniment to your favorite seafood or comfort dish. As the name suggests, hush puppies were first used as treats to “quell the bark of a dog” as far back as the 1800s.
INGREDIENTS
½ medium onion, diced
1 small jalapeno or serrano pepper, seeded and diced
1 small red pepper, diced
2 tablespoon chopped parsley
1 tablespoon chopped green onion
1 cup corn meal
½ cup all-purpose flour
1 tablespoon favorite fresh herbs
½ teaspoon paprika
½ teaspoon New Orleans cajun spice
1 tablespoon white sugar
3 tablespoon baking powder
1 teaspoon kosher salt
½ cup whole milk or half and half
¼ cup buttermilk
1 egg
3-4 cups vegetable oil for frying
INSTRUCTIONS
Combine, onions, peppers, green onion, parsley and puree in food processor.
In a separate mixing bowl, add all dry ingredients: cornmeal, flour, sugar, baking powder, salt, cajun spice, paprika and mix thoroughly. Set aside.
In another mixing bowl, combine the wet ingredients: milk and egg, whisk until fully incorporated. Add the onion/pepper puree into the milk and egg mixture.
Combine the remaining dry with wet ingredients. Refrigerate until fully chilled, making it easier to handle the dough.
When ready to cook, heat vegetable oil in large sauce pot over medium-high heat.
Form dough into inch-sized balls and carefully place into hot oil.
Fry until golden brown.
