Recipe by Mama Smith
"Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!"
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vegetable oil for frying, or as needed
eggs, room temperature
green onions, minced
This was the best hushpuppy recipe I've ever tried! I added chopped jalapenos for an extra kick; next time I think I'll add some corn. They were so light and fluffy--not heavy or doughy at all. No need to keep them warm in the oven--we were eating them as soon as they came out of the fryer!
This recipe has a great flavor---but don't put the sugar in it. It makes the batter so easy to burn. Knowing that going in, I halved the amount of sugar--but I still ended up with burning puppies in the pan. I lowered the heat of the oil, but at that point it was too late and every batch burned or didn't cook through. I tried frying smaller sizes of batter, but at that point I was just "done" and gave up. The batter itself is nice, and were it not for the issue with the sugar, I'd give it a five.
I love hush puppies and I thought these were great. I added a little cayenne pepper,extra salt and paprika. I liked this recipe because I don't keep self-rising flour on hand and I didn't want to have to think about the conversion with salt & baking soda because it was already taken care of in the recipe. Also, I used plain milk and added a little vinegar to make buttermilk. Even with the substitutions, they came out delicious.
I ended up having to add about 2/3 cup more of flour and cornmeal (mixed with equal amounts of each)because the batter was very thin and the hushpuppies ended up resembling funnel cakes instead of hushpuppies! I liked the flavor, especially with the corn, which is something I've never done before. I cut back the sugar by half (I used 2 tablespoons) because I don't like them that sweet and it was just enough to enhance the corn. I wish I had added a little more salt, though, because I thought it really needed it.
My husband's from Louisiana, and swears that these hush puppies are the very best he's ever eaten! Followed directions to a T, and will never make another recipe!
These tasted nice and light. Not like the average hush puppy that's all dense and cakey. We liked them, but they are ONLY good the day you make them. So you might want to half the recipe if you're only feeding a few people because they made a TON. I didn't add the green onion (I didn't have any).
Making these hush puppies right now. They are fantastic! Had to sample with the honey butter I made. Just added some fresh chives otherwise made them exactly as written. Thanks for the great recipe.
Speaking as someone who loves hush puppies, but had never tried to make them until just a couple hours ago, I thought this recipe was great! The fritters turned out perfectly light and fluffy! I also thought the ratio of salt to sugar was right for the average person's taste. So, this was my take on it: I minced the onion and green onion together with a stick of celery (keep in mind I made a double batch) for a little extra homey, rich flavor and about a third of a poblano pepper. I'm not all that into spicy things, but it added a little somethin' to the recipe. I also folded in frozen corn. Last, unless you're a deep frying pro, I would suggest using an icecream scoop to release and drop the batter quickly into the oil. Using a spoon didn't work well because it just kinda dribbled in little by little, cooking unevenly and making my hush puppies look a mess!
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Hush Puppies
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 178
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