![]() ![]() Transfer the hushpuppies with a slotted spoon to a paper towel-lined plate to drain off the excess oil.Turn the hush puppies frequently with a slotted spoon or tongs until golden brown on all sides, about 3-4 minutes.In a 2-quart saucepan, I usually get 3 hushpuppies inside. The hush puppy batter should be roughly the size of a golf ball, about 2 tablespoons each. Scoop the batter with a large spoon and use another spoon to push the batter into the oil.It is best to use a thermometer to make sure your oil is at the correct temperature. In a deep 2-quart saucepan over medium heat, add enough oil to come halfway up the sides of the pot.Next, pour the wet mixture into the cornmeal mixture and stir until combined. In a separate smaller bowl, whisk together the egg yolk and buttermilk.Whisk together cornmeal, flour, salt, baking powder, baking soda, and sugar in a medium-sized bowl.This recipe moves fast so be sure to have all of your ingredients ready before starting. ![]() How To Make A Small Batch Of Hush Puppies See below for ways to use leftover ingredients.
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