Nick Prochilo
Chef Extraordinaire
Ok, here ya go...
Just remember that the quality of the final product will be determined
by the consistency of the dough/batter and frying technique, so if you
screw it up the first time, try again.
Hushpuppies
-Dry-
1 cup white cornmeal
1/2 cup yellow cornmeal
1/2 cup flour
2 tblsp sugar (+/- to taste)
2 tsp baking powder (fresh)
1 tsp salt
-Wet-
3/4 to 1 cup milk
1 egg
Mix up your dry and wet ingredients separately.
Slowly add the wet to the dry while mixing, until you
have a moist dough that just barely wants to stick to
sides of the bowl. (* you may not need all the liquid *)
If the mixture is too wet, add a few pinches of flour and
cornmeal to firm it up. Too dry more milk.
Cover the bowl with a paper towel and let rest for about
15 mins. Do not mix again.
Scoop up a teaspoon size blob in a metal spoon
and simply push it with your thumb, or another spoon
into hot frying oil at least 2 inches deep.
After you get a few of them going in the oil, start flipping
them. Work quicky as they don't take long to cook.
When they are a nice golden color take them out and drain on
a paper towel. Eat Hot!!
I usually fry 10 to 12 at a time but would suggest only about
6 at a time until you get the hang of it.
Just remember that the quality of the final product will be determined
by the consistency of the dough/batter and frying technique, so if you
screw it up the first time, try again.
Hushpuppies
-Dry-
1 cup white cornmeal
1/2 cup yellow cornmeal
1/2 cup flour
2 tblsp sugar (+/- to taste)
2 tsp baking powder (fresh)
1 tsp salt
-Wet-
3/4 to 1 cup milk
1 egg
Mix up your dry and wet ingredients separately.
Slowly add the wet to the dry while mixing, until you
have a moist dough that just barely wants to stick to
sides of the bowl. (* you may not need all the liquid *)
If the mixture is too wet, add a few pinches of flour and
cornmeal to firm it up. Too dry more milk.
Cover the bowl with a paper towel and let rest for about
15 mins. Do not mix again.
Scoop up a teaspoon size blob in a metal spoon
and simply push it with your thumb, or another spoon
into hot frying oil at least 2 inches deep.
After you get a few of them going in the oil, start flipping
them. Work quicky as they don't take long to cook.
When they are a nice golden color take them out and drain on
a paper towel. Eat Hot!!
I usually fry 10 to 12 at a time but would suggest only about
6 at a time until you get the hang of it.