Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 egg
- 1 cup grated zucchini
- 1/4 cup chopped onion
- 1/4 cup chopped fresh parsley
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
2. In a separate bowl, beat the egg and milk together.
3. Add the grated zucchini, chopped onion, and chopped parsley to the egg and milk mixture.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Using a spoon or cookie scoop, drop small balls of the batter into the hot oil.
7. Fry the hushpuppies until golden brown, about 2-3 minutes.
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.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- Makes about 20 hushpuppies
Nutritional information:
- Calories: 90
- Fat: 3g
- Carbohydrates: 13g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- If you don't have fresh parsley, you can use dried parsley flakes.
- You can substitute the zucchini with grated carrots or shredded sweet potato.
Variations:
- Add chopped jalapeño peppers for a spicy kick.
- Substitute the cornmeal with panko breadcrumbs for a crunchier texture.
- Add shredded cheddar cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the hushpuppies to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the pot when frying the hushpuppies, as this can cause the oil temperature to drop and result in soggy hushpuppies.
- Serve the hushpuppies immediately while they're still warm and crispy.
Storage instructions:
- Store leftover hushpuppies 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 until heated through.
Presentation ideas:
- Serve the hushpuppies on a platter with a dipping sauce, such as ranch dressing or honey mustard.
- Garnish with chopped fresh parsley or green onions.
Pairings:
- Serve the hushpuppies as a side dish with grilled chicken or fish.
- Pair with a cold beer or sweet tea.
Suggested side dishes:
- Coleslaw
- Baked beans
- Corn on the cob
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 pot.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the hushpuppies are cooked to an internal temperature of 165°F to ensure they're safe to eat.
Food history:
- Hushpuppies are a traditional Southern dish made from cornmeal batter that is deep-fried. They are believed to have originated in the Carolinas in the early 19th century.
Flavor profiles:
- The zucchini hushpuppies have a slightly sweet and savory flavor with a crispy exterior and soft, fluffy interior.
Serving suggestions:
- Serve the hushpuppies as an appetizer or side dish at a barbecue or picnic.
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