I knew I shouldn’t have mentioned it. I was talking to John and asking what side dish he wanted to have with our redfish (blackened redfish, by the way) for dinner last night. And I happened to mention that I had seen a recipe for hushpuppies in the cookbook my mom gave me a few years ago. Hushpuppies?!?!? That was all I needed to say – his eyes lit up, and I knew there was no going back. We were making hushpuppies.
So, we got the ingredients together and decided to use our deep-fryer to make less of a mess than pan-frying (incidentally our deep-fryer hadn’t been used in about 7-8 years). The batter was simple to put together, and the frying was easy, too. It was a little time-consuming to make the entire batch (I fried about 4 at a time), but since we have plenty left over to freeze, it wasn’t a problem.
From “The Kentucky Fresh Cookbook” by Maggie Green
Makes 8 servings (40 total hushpuppies, 5 per serving)
2 cups stone-ground cornmeal
1 Tbsp sugar
1 tsp salt (or sub 1 tsp Tony Chachere’s seasoning)
2 tsp baking powder
1 tsp baking soda
1/4 cup finely chopped onion
1 1/2 cups lowfat buttermilk
1/3 cup neutral oil* (such as canola, sunflower, safflower) for frying (or enough to fill container for deep-frying)
Preheat oven to 200.
Mix together dry ingredients in a large bowl. In a separate bowl or measuring cup, whisk buttermilk and egg. Make a well in the dry ingredients, then pour in the buttermilk mixture. Gently mix ingredients together forming a batter.
Drain on paper towels. Place cooked hushpuppies on a cookie sheet in the 200 degree oven to stay warm. Continue cooking remaining batter.
*Note* I calculated the amount of oil in the recipe to be about 1/3 cup total. I measured the amount of oil put in, minus the amount I poured back out, minus just a little bit (since some was still in the fryer when I cleaned it, and the paper towels blotted a bit of oil, too). So, if you think your cooking uses less than or more than 1/3 cup oil, your nutritional info will change.
Nutritional info (per serving – 5 pieces):
Total Fat: 10.9 g
Cholesterol: 24.5 mg
Sodium: 621.0 mg
Total Carbs: 26.8 g
Dietary Fiber: 5.1 g
Protein: 3.9 g