Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey mustard
- 1/4 cup milk
- 1 egg, beaten
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the honey mustard, milk, and beaten egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the chopped onion, green bell pepper, and red bell pepper.
5. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Using a small cookie scoop or spoon, drop tablespoon-sized balls of the hushpuppy batter into the hot oil.
7. Fry until golden brown, about 2-3 minutes per batch.
8. Use a slotted spoon to remove the hushpuppies from the oil and transfer them to a paper towel-lined plate to drain excess oil.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- Makes approximately 24 hushpuppies
Nutritional information:
- Calories: 85
- Fat: 3g
- Carbohydrates: 13g
- Protein: 2g
Substitutions for ingredients:
- Instead of honey mustard, you can use Dijon mustard or spicy brown mustard.
- You can substitute the milk with buttermilk for a tangier flavor.
Variations:
- Add cooked and crumbled bacon to the batter for a smoky twist.
- Substitute the bell peppers with jalapeño peppers for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the hushpuppies cook evenly and don't absorb too much oil.
- Use a cookie scoop or spoon to ensure uniform size and shape of the hushpuppies.
- Don't overcrowd the fryer or pot, as this can cause the hushpuppies to stick together and not cook properly.
Storage instructions:
- Store any leftover hushpuppies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the hushpuppies in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the hushpuppies on a platter with a side of honey mustard dipping sauce.
Garnishes:
- Sprinkle chopped fresh parsley or chives on top of the hushpuppies for a pop of color.
Pairings:
- Serve the hushpuppies as a side dish with grilled chicken or fish.
Suggested side dishes:
- Coleslaw
- Baked beans
- Sweet potato fries
Troubleshooting advice:
- If the hushpuppies are too dense, try adding a little more milk to the batter.
- If the hushpuppies are too greasy, make sure the oil is hot enough before frying and don't overcrowd the fryer or pot.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the hushpuppies are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Hushpuppies are a traditional Southern dish made from cornmeal batter and deep-fried. They are believed to have originated in the Carolinas in the early 1700s.
Flavor profiles:
- The honey mustard adds a sweet and tangy flavor to the hushpuppies, while the bell peppers add a fresh and slightly sweet taste.
Serving suggestions:
- Serve the hushpuppies as an appetizer or side dish at a barbecue or picnic.
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