Hoppin' John Hush Puppies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A Lowcountry classic is transformed into a crispy, satisfying fritter. Ingredients:
peanut oil |
1 (15-oz.) can seasoned field peas and snaps, drained and rinsed (about 1 cup) |
1 cup yellow self-rising cornmeal mix |
3/4 cup buttermilk |
1/2 cup all-purpose flour |
1/2 cup chopped country ham |
1/2 cup cooked long-grain rice |
1/2 cup sliced green onions, light green parts only |
1 jalapeño pepper, seeded and diced |
2 garlic cloves, pressed |
1 teaspoon baking powder |
1 teaspoon freshly ground pepper |
2 large eggs, lightly beaten |
tomato-corn relish |
Directions:
1. Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°.
2. Meanwhile, stir together field peas and next 11 ingredients in a large bowl.
3. Scoop pea mixture by rounded tablespoonfuls, in batches, and drop into hot oil. Fry 3 to 4 minutes or until hush puppies are golden brown. Drain on paper towels; keep warm. Serve with relish.
4. *1 (15.5-oz.) can seasoned black-eyed peas may be substituted.
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