Piney woods hush puppies
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Piney woods hush puppies
Last updated 6/12/2012 12:57:42 AM. Recipe ID 20317. Report a problem with this recipe.
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      Title: Piney woods hush puppies
 Categories: Breads, Texas
      Yield: 48 servings
  2 1/2 c  Yellow Corn Meal
      1 t  Soda
      1 t  Salt
      2 T  Granulated Sugar
      2 T  All-Purpose Flour
      1 T  Baking Powder
      1 ea Egg, beaten
      2 c  Buttermilk
  1 1/2 c  Cooking Oil (about)
  Mix all dry ingredients; beat milk and egg together and combine with
  dry ingredients; batter should hold its shape when picked up in
  spoon. If it is too soft, add more cornmeal. Drop by molded
  Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook
  on second side 1 minute. Allow oil to heat a few seconds after
  removing a batch. Delicious freshly cooked and hot; however, leftover
  hush puppies freeze well. When ready to serve frozen hush puppies,
  place on oven rack in preheated 250"F until very hot and crisp. Makes
  about 48 hush puppies 2" round. Hints on frying: Using a small
  diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan
  with oil 1 1/2 inches deep and heated to 350"F will cook three hush
  puppies in about 2 1/2 minutes. When batter consistency is correct
  and oil is at 350"F, hush puppies will become firm, round shapes
  almost as soon as they enter the hot oil. If they are cooked in oil
  that is too hot, they will not cook in the center. Serving
  suggestions: Especially good served with fried catfish, trout,
  shrimp, oysters, chicken or chicken-fried steak. Source: Texas
  Recipes from Texas Places v1

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Recipe ID 20317 (Apr 03, 2005)

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