Bacon Scallion Hush Puppies Recipes

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HUSH PUPPIES WITH CRAB AND BACON



Hush Puppies With Crab and Bacon image

Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that's the only other bit of prep work. Keep them warm before serving, and make sure to offer plenty of good butter to gild them.

Provided by John Willoughby And Chris Schlesinger

Categories     appetizer, side dish

Time 45m

Yield About 3 dozen pups

Number Of Ingredients 11

2 cups cornmeal
1 teaspoon baking powder
1 and 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk, more if needed
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat (about 1/2 pound)
8 pieces well-cooked bacon, chopped fine
Salt and pepper
Oil, for deep-frying
Butter, for serving

Steps:

  • Heat oven to 200 degrees. Cover a baking sheet with a double layer of paper towel. In a large bowl, combine cornmeal, baking powder and baking soda.
  • In a small bowl, whisk together eggs, buttermilk and bacon fat. Add to the cornmeal mixture and mix to combine. Stir in crab and bacon and season to taste. Allow to stand for 10 to 15 minutes while oil heats.
  • In a Dutch oven or other large pot, add enough oil to come to a depth of 3 inches. Heat over medium-high heat until oil is 350 to 360 degrees.
  • Form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). Drop balls into hot oil 5 or 6 at a time and cook until golden brown, 2 to 3 minutes. As each batch is finished, place on baking sheet and put into the oven to keep warm. Serve accompanied by plenty of room-temperature butter.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 159 milligrams, Sugar 1 gram, TransFat 0 grams

CAST IRON HUSH PUPPIES



Cast Iron Hush Puppies image

These sounded sooo good when I came across the recipe in The Times-Picayune. "The combination of scallions, jalapeno and parsley give these hush puppies a bright green flavor, chef Donald Link writes in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana." That description makes me want to drag out the deep fat fryer right now (but I'll hold off until next weekend LOL)! Let the batter rest in the fridge for about 30 minutes before starting to fry - better texture & flavor.

Provided by Busters friend

Categories     Low Protein

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 onion, chopped
1 jalapeno, chopped
1 bunch scallion, thinly sliced
2 tablespoons parsley, minced
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon thyme, dried
1/4 teaspoon cayenne
3/4 cup whole milk
1 egg
1 1/2 quarts vegetable oil, for frying

Steps:

  • Combine onion, jalapeno, scallions and parsley in a food processor or blender, and pulse to a rough puree.
  • Whisk together the cornmeal, flour, sugar, baking powder, salt, thyme and cayenne in a small bowl. In a separate bowl, whisk together the milk and egg. Add the vegetable puree and stir to combine. Add the wet ingredients to the dry ingredients and stir until combined. For best results, refrigerate the batter for at least 30 minutes before frying.
  • Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast iron) over high heat until it reaches 350 degrees. Carefully add the batter to the hot oil 1 heaping tablespoon at a time, working in batches of six; use another spoon to scrape the batter into the oil, keeping it in a ball shape.
  • Fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer the hush puppies to a shallow baking pan and keep hot in a 200-degree oven while frying remaining batter. Heat the oil back to 350 degrees between batches.

Nutrition Facts : Calories 3139.8, Fat 331.1, SaturatedFat 43.8, Cholesterol 57.5, Sodium 573.1, Carbohydrate 46.5, Fiber 4.2, Sugar 7.7, Protein 8.2

BACON SCALLION HUSH PUPPIES



Bacon Scallion Hush Puppies image

Categories     Cake     Milk/Cream     Pork     Side     Fry     Picnic     Quick & Easy     Kwanzaa     Bacon     Cornmeal     Summer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 24 or 4 side-dish servings

Number Of Ingredients 12

4 bacon slices
6 cups vegetable oil (48 fl oz)
1 cup yellow cornmeal (not stone-ground)
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
3/4 cup whole milk
3 large scallions, thinly sliced (3/4 cup)
Special Equipment
a deep-fat thermometer

Steps:

  • Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain, then crumble.
  • Preheat oven to 300°F.
  • Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320°F on thermometer.
  • While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in bacon and scallions until just combined.
  • Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter. Return oil to 320°F between batches.

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