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Ever since we got a deep fryer, we've wanted to make hush puppies. This recipe is fantastic!
We used beer and added a little cayenne, black pepper and garlic powder to the mix.
They were light and fluffy and really flavorful inside. The peppers added a nice kick, and Dino made some maple butter to smear on them while we ate them.
They were a big hit!
Mississippi Hush Puppies
Southern Living April 1997
This is a favorite of the Catfish Institute in Belzoni, Mississippi. Substituting beer for milk makes these lighter and tangier.
Yield: 1 ½ dozen
1 cup self-rising cornmeal mix
½ cup self-rising flour
1 tablespoon sugar
1 large egg
½ cup milk or beer
½ cup diced onion
½ cup chopped green bell pepper
1 jalapeño pepper, chopped
Vegetable oil
Combine first 3 ingredients in a large bowl, and make a well in center of mixture.
Combine egg and next 4 ingredients, stirring well; add to dry ingredients, stirring just until moistened.
Pour oil to a depth of 3 inches into a Dutch oven or large saucepan; heat to 375°.
Drop batter by rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. Drain on paper towels; serve immediately.
MacGourmet Rating: 5 Stars
Big Dude says
Those do look like great hushpuppies.
Tia says
i got a deep fryer recently too - i'm so gonna try these thanks!
Joanne says
My roommate in college LOVED hush puppies. And anything corn meal related. It's a good thing I don't have a deep fryer or these would be made constantly!
Chef Aimee says
These would hush me up for sure - I would eat the whole batch making only the sound of chewing. 😉 Nice!
Ashley says
This one doesn't even call for a deep fryer 🙂