Hush puppies are "hillbilly beignets". How can you not love their deep fried crispy shell and the savory moist corn cake inside? Heck, they are basically corn dogs without the stick or hot dog! (Well shucks, I said "heck".)
So here's how I made our hush puppies for the BBQ chicken dinner the other night.
1 3/4 cup white corn meal
1/4 cup all purpose flour
1/4 cup yellow corn meal
2 tsp baking powder
1 1/2 tsp sugar
1 tsp baking soda
1 tsp salt
3/4 cup sweet onion, finely chopped
1 1/2 cups Cruze Dairy Farms Buttermilk
Mix dry ingredients together.
Whisk milk and eggs together. Whisk the milk mixture into the dry ingredients.
Preheat a deep fryer or a pan filled with 2-3 inches of oil to 350f. Working in small batches (so you don't cool the oil down too much), carefully drop the batter into the oil in teaspoon sized portions.
Cook until golden, about 3-4 minutes, flipping them to get all sides evenly cooked.
Place on a rack over paper towels to drain.
Tonight was busy and chaotic, so we just grilled burgers. I sliced 8 ounces of mushrooms and sauteed them 1 Tbsp of butter and 1 Tbsp of oil over medium heat for 5 minutes. I added 3 cloves of chopped garlic, seasoned with some salt and sauteed another minute. I divided that mixture, slices of swiss cheese, and stuffed it into four 6 ounce burgers. Grilled at 400f for 5 minutes per side.