Paul Prudhommes Hush Puppies Recipes

PAUL PRUDHOMME'S SWEET HUSH PUPPIES

Steps:

• In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
• Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
• Note: Mix will be very dry.
• Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
• Shape the dough into small balls for deep frying.
• In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
• Drain on towels and serve hot.

BRENDA'S SWEET HUSH PUPPIES

Steps:

• Mix all ingredients til blended.
• Drop by teaspoonfuls into hot oil.
• Fry til cooked.

BACON FAT HUSH PUPPIES

Steps:

• Combine all dry ingredients in a large bowl, breaking up any lumps.
• Stir in green onions and garlic, add eggs, and blend well.
• In a small saucepan, bring milk and lard (or other fat) to a boil.
• Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
• Refrigerate 1 hour.
• In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
• Drop batter by tablespoonfuls into the hot oil.
• Do not crowd.
• Cook until dark golden brown and cooked through, about 1 minute on each side.
• Drain on paper towels.

BEER HUSH PUPPIES

Steps:

• In a mixing bowl, add the first 5 ingredients; stir to combine.
• Add eggs, beer, onion, and jalapeno pepper; stir to combine.
• Drop batter by teaspoonfuls into 1-inch deep hot oil (365°); cook a few at a time, turn once.
• Fry for 1-2 minutes or until hush puppies are golden brown.
• Drain on paper towel lined plates; serve hot.