BACON HUSH PUPPIES
Thrill the crowd when you make our Bacon Hush Puppies. Whether you call 'em hush puppies or corn dodgers, these Bacon Hush Puppies are delicious!
Provided by My Food and Family
Categories Dairy
Time 25m
Yield Makes 10 servings, about 4 hush puppies each.
Number Of Ingredients 9
Steps:
- Mix cornmeal, flour, baking powder, baking soda and cheese in medium bowl. Add buttermilk, eggs and bacon bits; stir just until blended.
- Heat oil in large saucepan to 375°F. Drop tablespoonfuls of batter, in batches, into hot oil; cook 2 to 3 min. or until browned on both sides. (Hush puppies will float to the top as they cook.) Remove hush puppies from oil with slotted spoon; drain on paper towels.
- Place in shallow pan in warm oven to keep warm until ready to serve.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
HUSH PUPPIES
Provided by Andrea Albin
Categories Egg Onion Side Kid-Friendly Mardi Gras Lunch Cornmeal Deep-Fry Candy Thermometer Buttermilk Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 dozen hush puppies
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a 4-quart wide heavy pot over medium heat until it registers 375°F.
- Meanwhile, whisk together cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, onion, and egg in a small bowl. Slowly pour buttermilk mixture into dry ingredients, stirring until just incorporated.
- Fry rounded tablespoons of batter (about 10 per batch), turning occasionally, until golden, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep hush puppies warm in oven.
BACON HUSH PUPPIES
Steps:
- Mix ingredients in Cuisinart into thick paste. Add cornmeal if needed. Let sit a day. Use melon scoop to place in fryer. Cook for 4 minutes
BACON, SCALLION, CREAM CHEESE PLUGS
Steps:
- Cook the bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
- Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
- Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps. Freeze until rock hard, 1 to 3 hours.
- Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
- notes
- Make a meat-free cream cheese plug with your favorite bagal fixin's. We make a veggie plug with dill and cucumber, too!
BACON FAT HUSH PUPPIES
This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s and makes some of the best hushpuppies I have ever eaten; and I DO love good hush puppies.
Provided by Toby Jermain
Categories Deep Fried
Time 1h20m
Yield 30 hushpuppies, about
Number Of Ingredients 16
Steps:
- Combine all dry ingredients in a large bowl, breaking up any lumps.
- Stir in green onions and garlic, add eggs, and blend well.
- In a small saucepan, bring milk and lard (or other fat) to a boil.
- Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
- Refrigerate 1 hour.
- In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
- Drop batter by tablespoonfuls into the hot oil.
- Do not crowd.
- Cook until dark golden brown and cooked through, about 1 minute on each side.
- Drain on paper towels.
CRAB HUSH PUPPIES WITH TARTAR SAUCE
Provided by Andrea Albin
Categories Egg Bake Cocktail Party Thanksgiving Kid-Friendly Mayonnaise Cornmeal Crab Deep-Fry Party Buttermilk Gourmet Small Plates
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 20
Steps:
- Make tartar sauce:
- Stir together all ingredients and season with salt and pepper.
- Make hush puppies:
- Preheat oven to 200°F.
- Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl.
- Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat.
- Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
- Serve hush puppies with tartar sauce.
- What to drink:
- Schloss Saarstein 1st Growth Riesling Kabinett '08
STILTON, BACON, AND SCALLION PUFFS
Categories Cheese Egg Pork Bake Cocktail Party Quick & Easy Winter Gourmet
Yield Makes about 36 hors d'oeuvres
Number Of Ingredients 7
Steps:
- In a small heavy saucepan combine the water, the butter, and a pinch of salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and with a wooden spoon beat the mixture until it pulls away from the sides of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating well after each addition, and stir in the Stilton, the bacon, the scallion, and salt and pepper to taste. Drop rounded teaspoons of the batter 2 inches apart onto lightly buttered baking sheets and bake the puffs in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are crisp and golden.
HUSHPUPPIES
The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Yield Makes about 24
Number Of Ingredients 16
Steps:
- Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).
- Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeño and mix gently just to evenly disperse (be careful not to overmix).
- Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°F. Using a 1-oz. scoop or a tablespoon and working in 2-3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
- Serve warm hushpuppies with tartar sauce alongside for dipping.
- Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.
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