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In Reply to: hushpuppies posted by Buddy on February 10, 2017 at 17:08:33:
I've had this from the National Pork Producers Council for some time. (With that origin, I'm surprised they didn't suggest lard for frying. Would probably have a less oily mouthfeel.)
1 quart vegetable oil, for frying hush puppies
1 cup white cornmeal
1 1/2 teaspoons flour
1/2 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup buttermilk
1 egg, beaten
1/2 small onion, finely minced
In a deep-fat fryer, heat oil to 375ºF. Sift together dry ingredients into a medium bowl; in a small bowl stir together buttermilk, egg and onion. Stir wet ingredients into dry; stirring to mix well but do not overbeat. Drop one tablespoonful at a time into the hot oil. In about three minutes, the hush puppies will turn golden brown and float to the top. Remove from oil with a slotted spoon and drain on paper towels. Serve warm.
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