Barking Dogs(Recipe: Hushpuppies)
Ingredients
- yield: about 30
- The key to making hushpuppies come out with a crispy outside and soft but done inside, is to have plenty of hot oil. The hushpuppies need to float or they will not cook evenly. Also, only drop a teaspoon full of batter per hushpuppy. The batter will poof up and expand when it hits the hot oil. A small size is key to getting the proper amount of doneness before the little nugget gets burned on the outside. With a small diameter and hot, hot grease, hushpuppies cook fast and don't soak up lots of oil. When cooked right, they are surprisingly light for a food that's been deep-fried.
- 1 cup cornmeal not cornbread mix
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar
- 1 cup buttermilk
- 1 egg
- 1/4 cup green onions finely diced
Instructions
- Mix first 5 ingredients. In a separate bowl, add buttermilk and egg. Whisk until egg is well beaten. Add green onion and stir.
- Add buttermilk mixture to dry ingredients and stir until well blended.
- Pour about three inches of oil into a deep pan. Heat to medium high.
- Drop teaspoons of batter into the hot oil in batches. Don't overcrowd the pan. Do not walk away from the pan. These puppies fry up quick.
- As soon as they start to brown, which will be a minute or less, turn them over. Keep turning to ensure they brown evenly. Fry until deep golden brown.
- Take a batch out and test for doneness. If they are getting too brown on the outside before the insides cook, the heat is too high. Add a little oil to the pan to cool it down.
- Drain on paper towel. Sprinkle on salt while still hot.
- Serve with ketchup.
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