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 teaspoon cayenne pepper
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 large egg, beaten
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, black pepper, and cayenne pepper.
2. Add the chopped onion and minced garlic to the dry ingredients and mix well.
3. In a separate bowl, whisk together the milk and beaten egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
6. Using a small cookie scoop or spoon, drop tablespoon-sized balls of the hushpuppy batter into the hot oil, being careful not to overcrowd the pot.
7. Fry the hushpuppies for 2-3 minutes, or until golden brown and crispy on the outside.
8. Use a slotted spoon to remove the hushpuppies from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Repeat with the remaining batter, adjusting the heat as necessary to maintain the oil temperature.
10. Serve the hushpuppies hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes approximately 24 hushpuppies
Nutritional information:
Calories: 70
Fat: 2g
Carbohydrates: 12g
Protein: 2g
Sodium: 125mg
Sugar: 1g
Substitutions for ingredients:
- Yellow cornmeal can be substituted with white cornmeal or corn flour.
- All-purpose flour can be substituted with self-rising flour.
- Finely chopped onion can be substituted with minced shallots or scallions.
- Milk can be substituted with buttermilk or a non-dairy milk alternative.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add 1/4 cup of chopped jalapeño peppers for a spicy kick.
- Replace the garlic with 1/4 cup of chopped fresh herbs, such as parsley, cilantro, or basil.
- Use a different type of onion, such as red onion or Vidalia onion, for a slightly different flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the hushpuppies to prevent them from absorbing too much oil.
- Don't overmix the batter or the hushpuppies will be tough.
- Use a small cookie scoop or spoon to ensure even-sized hushpuppies.
- Serve the hushpuppies immediately for the best texture and flavor.
Storage instructions:
Leftover hushpuppies can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the hushpuppies, place them on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the hushpuppies on a platter with a variety of dipping sauces, such as ranch dressing, honey mustard, or hot sauce.
Garnishes:
Garnish the hushpuppies with chopped fresh herbs, such as parsley or cilantro, or a sprinkle of paprika.
Pairings:
Onion and garlic hushpuppies pair well with fried chicken, barbecue ribs, or grilled shrimp.
Suggested side dishes:
Serve the hushpuppies with coleslaw, mac and cheese, or baked beans for a classic Southern meal.
Troubleshooting advice:
- If the hushpuppies are too greasy, the oil may not be hot enough or the hushpuppies may have been left in the oil for too long.
- If the hushpuppies are too dense or tough, the batter may have been overmixed or the oil temperature may have been too low.
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 that is deep-fried until crispy on the outside and tender on the inside. They are often served as a side dish with seafood or barbecue.
Flavor profiles:
Onion and garlic hushpuppies have a savory, slightly sweet flavor from the cornmeal and onion, with a subtle garlic undertone.
Serving suggestions:
Serve the hushpuppies as a side dish or appetizer with your favorite dipping sauce. They are perfect for a backyard barbecue or a casual dinner party.
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