Tennessee Style Spicy Hush Puppies With Marmalade Dip Recipes

Steps:

• Preheat a deep fryer to 375.
• Mix all ingredients together. Using 2 teaspoons, carefully drop about teaspoonful of dough into hot oil. Fry 3 to 4 minutes, turning hush puppy over to brown both sides.
• Remove from oil when brown on both sides and drain on paper towels.
• Repeat with remaining batter. Don't fry to many hush puppies at one time.

Steps:

• Preheat deep fryer to 375 degrees F.
• Mix all the ingredients together into a large mixing bowl to form a thick batter.
• Dip 2 tablespoons spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray. Serve with dipping sauce.
• Mix the above ingredients together.

Steps:

• Preheat deep fryer to 375 degrees F.
• Mix all the ingredients together into a large mixing bowl to form a thick batter.
• Dip 2 tablespoon spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray. Serve with dipping sauce.
• Mix the above ingredients together.

Steps:

• Preheat a deep fryer to 375* F. (I just use a saucepan and fill about 2-3" with oil.).
• Mix all the ingredients together in a large mixing bowl until it becomes thick.
• Using 2 tablespoons, dip into water. Scoop up about a tablespoonful of the batter and using the other spoon, push off the batter, drop into the hot oil. You can work this in batches. Fry for 3 to 4 minutes or until golden brown. Remove from oil and drain on a paper towels. Serve with dipping sauce.
• To make the dipping sauce, mix all the dip ingredients together in a bowl. This doubles easily! Enjoy!

Steps:

• For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
• For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
• For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.

Steps:

• Combine dry ingredients, onion, and egg.
• add boiling water, stirring constantly until mixture is smooth.
• Add more water if necessary.
• Drop by spoonfuls into deep, hot oil.
• Cook until golden brown.

Steps:

• Preheat deep fryer to 375 degrees F.
• Mix all the ingredients together into a large mixing bowl to form a thick batter.
• Dip 2 tablespoon spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray.

Steps:

• In a large bowl, combine the cornmeal, pancake mix, sugar, baking powder and salt. In another bowl, beat the egg, buttermilk, oil, jalapenos, onion and pepper sauce. Stir into dry ingredients just until combined., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls into oil. Fry for 3-4 minutes or until golden brown. Drain on paper towels. Serve warm.

Steps:

• Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
• In bowl, combine bacon, jalapeno, cornmeal, flour, cayenne, paprika, onion, chives, 1 cup sour cream, egg and cheese.
• Mix well to combine.
• Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each.
• Remove from the oil to paper towels to drain and season immediately with salt and pepper.
• Transfer to a serving platter or bowl and serve with the dip.
• For the dip:
• Combine remaining cup of sour cream, Chipotle Tabasco, and lime juice and zest. Mix well to combine.