Southern Hush Puppies Recipe Baked

Step 5 drop 6 to 8 tablespoon sized balls of batter into the hot oil.

Southern hush puppies recipe baked. Cook 5 bacon slices in a medium skillet over medium heat 5 to 6 minutes or until crisp. In a medium sized mixing bowl add the flour cornmeal sugar baking powder salt garlic powder onion powder paprika and pepper. Heat over medium high heat to 365ºf. Stir in cubed butter.

Spoon about 1 tablespoon batter into each muffin cup cups will be about three fourths full. Proceed with recipe as directed stirring in onion and bacon with cornmeal mix. Fry until each hush puppy is golden brown turning the hush puppies to cook evenly 6 to 10 minutes. In a large bowl combine the cornmeal flour baking powder and salt.

Once the oil is nice and hot start spooning it the batter. Drain bacon on paper towels reserving 2 tbsp. Fry the hush puppies in batches. In a cast iron dutch oven or an electric skillet heat oil to 365.

Preheat 2 inches of oil in a large skillet to 365 degrees. Combine eggs and next 3 ingredients stirring well. Drop batter by tablespoonfuls into oil. In a separate bowl mix together the onion milk eggs and butter.

Bacon and caramelized onion hush puppies. Heat the oil and prepare a plate for draining the hush puppies. Beat egg in a separate bowl. Step 3 coat miniature 1 3 4 inch muffin pans with cooking spray.

Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups. Increase onion to 1 1 2 cups. Preheat oven to 425 degrees. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.

Whisk the egg milk and onion. Pour the oil into a large pan and heat the oil over medium heat. Blend cornmeal flour baking powder salt sugar and red pepper in medium bowl. Remove the hush puppies from the oil and place them on a paper towel lined plate.

Fry the hush puppies until the are nice a golden brown. Add enough peanut or vegetable oil to a dutch oven for a depth of 1 1 2 inches about 4 cups. Sauté onion in hot drippings over medium low heat 12 to 15 minutes or until golden brown. Add to dry ingredients just until combined.

Preheat oven to 425f. Spray cups of mini muffin pans with nonstick vegetable spray. Combine cornmeal flour baking powder salt and sugar in a bowl. Fold buttermilk mixture onion and green onions into cornmeal mixture until just mixed.

Combine cornmeal flour sugar baking soda and salt in a separate bowl. Add to dry mixture stirring just until dry ingredients are moistened.