I have always loved hush puppies, but until I made these mahi nuggets, I had never considered making them myself. But, when trying to think of sides to serve, a friend suggested hush puppies, and I thought, that’s a great idea! I set out to find a recipe, and found many of them, varying in ingredients and preparation. I decided that for my first attempt I should try one of the more simple recipes. The recipe itself had some glitches. I think possibly a misprint, but it called for 1 tablespoon of salt. I thought this sound like a lot, but having never made them before I followed the recipe exactly. Yikes. definitely too much!! The puppies turned out great once the oil got hot enough, but they were definitely too salty for me. I adjusted the recipe below to use only 1 teaspoon of salt, as I am sure that is what the recipe meant to say 🙂
Adapted from: Cooks.com
- 1 1/2 cup cornmeal either color
- 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 tablespoon baking soda
- 1 1/2 tablespoon dehydrated onion flakes
- 1/4 cup cultured buttermilk
- 1 teaspoon salt
- 1 teas cayenne pepper
- 1 pinch of finely chopped dill
- 1/4 – 1/2 cup water
- canola or vegetable oil, enough to submerge and fry hush puppies
- Mix all ingredients except water together in a medium bowl.
- Add water to mixture until a bit thinner than desired, let stand for 20 minutes to allow onion flakes to reconstitute. Mixture wills thicken.
- Put enough oil in a pot to be able to submerge the batter and fry. Heat over HIGH heat and allow to get very hot.
- Spoon batter into hot oil and allow to cook until they float and are a golden brown, 2-3 minutes. For a more crunchy effect cook until dark brown.
*Note* If your oil is not hot enough the batter will spread out and will not crisp up. Make sure the oil is HOT!