ALMOST-FAMOUS HUSHPUPPIES
Ironically, one of the most popular dishes at the seafood chain Long John Silver's is a landlubber one: hushpuppies. The deep-fried cornmeal snacks gained a cult following soon after they debuted in 1977, and although two pups still come with every entrée, many diners end up ordering more on the side to get their fill. The recipe is a secret, but Food Network Kitchens created a perfect copy so you can make them at home. Beware: This recipe makes 30. Try not to eat them all at once.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield About 30 hushpuppies
Number Of Ingredients 10
Steps:
- Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
- Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.
HUSHPUPPIES
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 servings (2 dozen hushpuppies)
Number Of Ingredients 9
Steps:
- Combine the cornmeal, flour, sugar, dried onions, baking powder, salt and pepper in a large bowl and mix. Next, add the hot water slowly until the mixture begins to thicken. The batter should be thick and start to rise quickly. Continue to mix and knead until the batter stops rising. Once the batter is thick enough, let it stand for 30 minutes before cooking.
- When ready to cook, add enough oil to a frying pan for the hushpuppies to be submerged. Heat over high heat to 350 degrees F. Use a spoon to carefully drop the batter into the oil. Make sure to spread them apart so they do not stick together. Fry until golden brown on all sides. (The hushpuppies will rise to the top of the oil, so make sure to turn them in the oil on all sides so they cook evenly.) Repeat with the remaining batter.
HUSHPUPPIES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield about 30 hushpuppies
Number Of Ingredients 11
Steps:
- Using a fine-meshed sieve over a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Using a rubber spatula, stir in the buttermilk, egg, and scallions, until a batter is formed. (Take care not to over-mix the batter or the hushpuppies will be dense.)
- Pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 375 degrees F. Working in small batches, using a greased teaspoon, drop spoonfuls of batter into the oil, turning once, frying until golden brown and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the hushpuppies to a paper towel-lined plate and sprinkle with salt. Serve immediately.
- Cook's Note: Using a greased spoon (vegetable oil spray works well) helps to release the batter from the spoon. Additionally, if you drop the batter off of the tip of the spoon it will form ball shapes; if dropped off the side it will form oblong shapes.
HUSHPUPPIES
Steps:
- 1. Stir 1/2 cup mayonnaise, 1/2 cup ketchup, and chopped parsley together in a small bowl. Cover and keep chilled.
- 2. Sift cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne through a fine meshed sieve into a large bowl. Stir in buttermilk, egg, and scallions, until a batter is formed. Do not over mix.
- 3. Pour 2 inches of frying oil into a large heavy-bottomed pot. Heat oil to 375F. over medium heat. Working in small batches, drop batter from an oiled tablespoon into hot oil. Fry until hushpuppies are golden brown and cooked through, about 4 minutes per batch. Remove, using a slotted spoon, to a paper towel-lined plate and sprinkle with salt. Serve immediately.
- 1. Stir 1/2 cup mayonnaise, 1/2 cup ketchup, and chopped parsley together in a small bowl. Cover and keep chilled.
- 2. Sift cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne through a fine meshed sieve into a large bowl. Stir in buttermilk, egg, and scallions, until a batter is formed. Do not over mix.
- 3. Pour 2 inches of frying oil into a large heavy-bottomed pot. Heat oil to 375F. over medium heat. Working in small batches, drop batter from an oiled tablespoon into hot oil. Fry until hushpuppies are golden brown and cooked through, about 4 minutes per batch. Remove, using a slotted spoon, to a paper towel-lined plate and sprinkle with salt. Serve immediately.
Nutrition Facts : Calories 80, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 10 milligrams, Sodium 180 milligrams, Carbohydrate 8 grams, Protein 1 grams
ANGRY HUSHPUPPIES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 50 to 75 hushpuppies
Number Of Ingredients 11
Steps:
- Put all the ingredients into a large bowl and stir well to combine. Cover and refrigerate for at least 1 hour. When ready to cook, heat a deep-fat-fryer to 350 degrees F. Drop rounded teaspoons of the batter into the hot oil and fry until golden brown, about 3 minutes. Fry in batches until all the batter is used.
HUSHPUPPIES
Steps:
- Combine eggs, onion, and milk together in a mixing bowl.
- Mix baking powder, baking soda, salt, sugar, cornmeal, and flour together.
- Then mix the dry ingredients with the milk mixture. Blend well.
- Drop by spoonfuls into hot oil and cook until golden brown.
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