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Post by valvalentino on Jun 9, 2009 8:55:57 GMT -6
Does anyone have a fool proof recipe? I love them and have tried recipes from the internet but did not get the greatest success.
Thanks.
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hasset
Master Member
Posts: 633
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Post by hasset on Jun 9, 2009 11:54:21 GMT -6
I collect old cookbooks and it looks like there are many recipes to choose from. I have never tried any of the recipes so can't say what is fool proof. I remember eating at the Old Country Buffet somewhere in another state and they had wonderful hush puppies. They were deep fried, made with corn meal and had whole corn kernels in them. So many of the old pioneer and cowboy recipes were made in a cast iron skillet over an open fire but I like the deep fried ones. I think it is sort of like making do-nuts. You have to get the hot oil at just the right temperature so they cook inside by the time the outside is done. I have read that it is a "must" to use buttermilk. Here is one recipe I got out of an old cookbook:
Lincoln heritage trail cook book (recipes handed down for generations)
2 cups cornmeal 2 T flour 1 tsp soda 1 tsp salt 1 tsp. Baking powder 6 T chopped onion 1 egg 2 cups buttermilk
Mix cornmeal, flour, soda, salt and baking powder. Add chopped onion, egg and buttermilk. Beat all together and drop by teaspoonfuls into boiling deep fat. They will float when done. Drain on paper.
This recipe did not have corn kernels in it but I would add some.
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Post by valvalentino on Jun 9, 2009 12:43:34 GMT -6
Thanks. I will give it a whirl, maybe this weekend. They are wonderful alongside a good fish fry. Nothing better than a mess of good crappies or walleye and hush puppies. Shore lunch at its best. Of course some fried potatoes add to the menu.
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hasset
Master Member
Posts: 633
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Post by hasset on Jul 7, 2009 17:23:17 GMT -6
I saw this on Paula Deen's cooking program today and it looks like the best recipe I ever saw. You could leave the crab out and put in corn instead or use anything else you can think of The crab sounds good though, but then the corn sounds good too. I keep a can of powdered buttermilk in my refrigerator because I usually do not get fresh buttermilk. If you use the powdered kind, mix it in with the other dry stuff and put the amount of water in when you mix in the liquids.
Crab Hushpuppies
Ingredients:
oil, for frying 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon minced thyme 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon garlic pepper 1/2 teaspoon baking soda 1/2 teaspoon cayenne pepper 2 large eggs, lightly beaten 1/2 cup buttermilk 1/2 cup sour cream 1 cup chopped green onions 1/2 cup very fine bacon crumbles 1 cup fresh picked blue crabmeat Directions:
In a Dutch oven, heat oil to 350 degrees F.
In a large bowl, combine cornmeal, flour, thyme, baking powder, salt, garlic pepper, baking soda and cayenne pepper.
In a small bowl, combine eggs, buttermilk, and sour cream. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in onions, bacon, and crabmeat.
Dip spoon into water and then a spoonful of the hushpuppy mixture. This will allow mixture to easily fall off the spoon. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels.
Prep Time - 5 minutes Cook Time - 5 minutes Yield - 3 to 4 servings Difficulty - Easy
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hasset
Master Member
Posts: 633
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Post by hasset on Jul 8, 2009 15:37:02 GMT -6
I made Paula Deen's Hush Puppy recipe today and it is a winner. The only problem I had was that I had held back on the cayenne pepper because my husband doesn't like it. After the first one I made, I added the rest of the cayenne pepper and could even use more for my taste. They were absolutely wonderful!!!!! I used corn but I really think the crab would be superb. There are a lot left over and I am going to see if they are still crispy after warming them up tomorrow. It would be nice to have them for company and to be able to make them in advance.
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