Hushpuppies (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
peanut oil, for frying |
1 cup yellow cornmeal |
3/4 cup self-rising flour |
1 teaspoon kosher salt, plus more to taste |
1/2 teaspoon sugar |
1/2 teaspoon cayenne pepper |
1/2 teaspoon smoked paprika |
1/2 small vidalia onion, finely grated |
4 scallions, thinly sliced |
1 cup buttermilk |
1 large egg, beaten |
1/4 cup grated cheddar cheese |
Directions:
1. Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.) Mix in the remaining ingredients, stirring well to combine.
2. Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness). Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.
3. Photograph by David Malosh
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