Kittencals Hush Puppies Recipes

Steps:

• Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
• Preheat oven to 200 degrees F (95 degrees C).
• Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
• Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
• Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
• Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Steps:

• In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
• Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Steps:

• Pour enough oil in a large cast-iron skillet (or a heavy skillet) to about 1-1/2-inches or a little more.
• Heat oil over medium-high until hot (to test the oil drop a spoonful of batter into hot oil if it sizzles it is ready).
• In a bowl mix together flour, cornmeal baking powder, seasoned salt, and cayenne pepper and sugar.
• In another bowl beat together egg, milk and melted lard or shortening until combined; add into the flour mixture; mix to combined (if the mixture seems to dry then add in a little more milk.
• Mix in the chopped corn kernels.
• Drop the batter by teaspoonfuls into hot oil and fry until golden turning once (these will not take long to brown).
• Drain well on paper towels.
• Delicious.

Steps:

• Whisk 3/4 cup cornmeal, 1/4 cup flour, 2 tablespoons sugar and 3/4 teaspoon each baking soda and salt in a bowl. Stir in 1 beaten egg, 1/2 cup each buttermilk and corn kernels, 1 minced jalapeno, 4 minced scallions, and pepper to taste. Deep-fry spoonfuls of the batter in 350 degrees F vegetable oil until golden, 2 to 3 minutes.

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

Steps:

• Mix meal, flour, egg, and milk.
• This should be thick.
• Add onion and bell pepper. Mix well.
• Then add jalapeño and hot sauce.
• Refrigerate until thicker.
• Drop by spoonfuls off into the hot oil and fry until brown.
• Very light and fluffy.
• A hush puppy should not be packy.
• This sounds hot but the frying makes the jalapeño sweet and the hot sauce only adds flavor.
• Salt lightly after taking out of oil onto paper towels.
• This is my own recipe.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
• Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

Steps:

• Mix together the cornmeal, flour, baking soda, baking powder and salt. Add the grated onion and sliced green onions.
• Take the egg yolk and buttermilk and blend into the batter. Whip the egg whites into stiff peaks. Fold the egg whites into the batter until it reaches a good consistency. (The amount of egg white depends on the size of your eggs).
• Drop by teaspoonful into hot oil (in a deep fryer or in a dutch oven -- the oil needs to be deep enough to cover the hush puppies). Cook until golden brown.

Steps:

• Preheat oven to 450 degrees. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray.
• In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper.
• In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
• Spoon 1 T of the batter into each of the prepared mini muffin pan cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.

Steps:

• In a bowl crumble the ground beef with clean hands.
• Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce, black pepper and hot sauce (if using).
• Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
• Divide the ground beef into 6 equal patties (or make 8 small patties).
• Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
• Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
• Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
• Serve burgers in toasted buns with choice of condiments.
• TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.