Hushpuppies

Tools

By Todd Johnson

Story Published: Mar 31, 2008 at 12:00 PM PST

Story Updated: Mar 31, 2008 at 12:00 PM PST

Ingredients

Hushpuppies - 1/6/2006

5 1/2 cups white cornmeal 2 1/2 cups all purpose flour
2 tsp. baking powder 2 Tbl. baking soda
2 Tbl. salt 1 1/2 Tbl. black pepper
2 tsp. paprika Pinch of cayenne pepper
2 1/2 cups buttermilk 5 whole eggs
1/4 cup maple syrup 1/4 cup molasses
2-3 small onions 6 egg whites
Canola or vegetable oil

Directions

Mix white cornmeal, flour, baking powder, baking soda, salt, black pepper, paprika and cayenne pepper in a large bowl. Set aside.

In a seperate bowl, mix buttermilk, whole eggs, maple syrup and molasses. Use a whisk to break up the eggs. Add diced onions. Fold into dry mixture.

In a third bowl, whip the egg whites until they turn white and form soft peaks. Gently fold into the batter. Be careful not to over work the batter at this point.

Let the batter rest 10-15 minutes. Using an ice cream scoop or a spoon, drop 1 oz. of the batter into hot canola or vegetable oil. The oil should be at 350 degrees. Fry 3-4 minutes until golden brown and cooked through.

This recipe makes roughly 40 1 oz. hushpuppies, enough to serve 10-12 people. Serve with warm molasses.

Recipe from Jason McClure, Sazerac

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