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Hushpuppies
deep south cookin' |
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1 1/4 cups self rising corn meal
1 1/2 cups self rising flour
1/4 cup and 1 tsp. sugar
1 Tbls. baking powder
3 oz. grapefruit juice
2 large chopped onions--can use dehydrated (2 cups onion to 1 cup water)
milk, enough to float dry ingredients
vegetable oil to make a thin layer over top
3-5 cups cooking oil, enough to deep fry
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Mix all dry ingredients well.
Float with milk and blend together.
Add grapefuit juice and blend again.
Coat top with oil to prevent drying. Let rise at room temperature for thirty minutes to one hour.
Note: You want a tacky consistency. Use extra flour if necessary.
Heat oil in a deep kettle or fryer to 300 degrees F.
Using a one ounce ice cream scoop, drop hushpuppies carefully into hot oil. Cooking time will be about 5 to 15 minutes depending on amount cooking. Take care to turn and float until a nice crunchy, golden brown on the outside and a light textured (not doughy) cooked middle results. Remove and drain on paper towel to remove excess grease.
Enjoy the best hushpuppies ever!
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Preparation Time: 1 hour |
Serves: 3-4 dozen |
| Recipe Origin: United States |
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Submitted by: |
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Chef Friday
United States |
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| This recipe has been viewed 3966 times. |
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