Hush Puppies


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A savory fried doughnut (made primarily of cornmeal) – that’s how I described these to Garrett when I first bit into them (I’d never had them before). I had no expectation for how these would taste and was pleasantly surprised to discover they were amazing. Leaving the seeds in the jalapeño gives these puppies a pretty good kick.

ingredients.

  • 1 c. self-rising cornmeal mix
  • 1/2 c. self-rising flour
  • 1 T. sugar
  • 1 large egg
  • 1/2 c. milk
  • 1/2 c. diced red onion
  • 1/2 c. chopped orange bell pepper
  • 1 jalapeño pepper, chopped
  • Vegetable oil

Preparation

  • Combine first 3 ingredients in a large bowl, and make a well in center of mixture.
  • Combine egg and next 4 ingredients, stirring well; add to dry ingredients, stirring just until moistened.
  • Pour oil to a depth of 3 inches into a Dutch oven or large saucepan; heat to 375° (medium heat on your stove).
  • Drop batter by rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. Drain on paper towels; serve immediately.
Recipe rating:
I’m not exactly sure how to store leftover hush puppies. In the fridge? Freeze them? In a ziploc bag on the counter? I chose the counter option. They taste a bit greasy the second day – probably meant to be eaten right after frying!

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