CHEF JEFF — ONE BYTE AT A TIME: Hush Puppies
If you’re cooking fish, hush puppies are a good side dish.By: Herald Staff Report,
- chef jeff
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If you’re cooking fish, hush puppies are a good side dish.
Hush Puppies
1 egg
¾ cup buttermilk
1 cup cornmeal
¼ teaspoon baking soda
1 tablespoon flour
¼ teaspoon salt
1 teaspoon sugar
Vegetable or peanut oil
Beat egg thoroughly; beat in buttermilk. In another bowl, stir cornmeal with baking soda, flour, salt and sugar. Blend in milk mixture. Batter should be stiff, with no lumps. (Adjust consistency with water or flour.) Heat 2 to 3 inches of oil in deep, heavy pot to 350 degrees (drops of batter should sizzle and float). Fill tablespoon with batter and use another spoon to roll it into oil, taking care that oil doesn’t splash onto hand. Fry in small batches, until golden, turning once. Remove with slotted spoon. Drain on paper towels. Do not crowd pan or let oil get too hot or hush puppies won’t be done in middle.
Yield: 18 hush puppies.
Approximate nutritional analysis per hush puppy (excluding oil): 45 calories, 1 gram fat, 12 milligrams cholesterol, 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 64 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
Tags: chef jeff, jeff tiedeman, one byte at a time, features, food, recipes, hush, puppies
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