Hushpuppies

Category
Prep Time
--
Cook Time
--

Ingredients

  •  ¾ cup all-purpose flour
  •  ¾ cup fine-grind cornmeal
  •  2 teaspoons sugar
  •  1½ teaspoons baking powder
  •  1½ teaspoons kosher salt
  •  1 teaspoon garlic powder
  •  1 teaspoon onion powder
  •  4 Tablespoons Danish Creamery Unsalted Butter, chilled and grated or diced into pea sized pieces
  •  1 large egg, beaten to blend
  •  1½ cups buttermilk
  •  8 cups vegetable oil (for frying)
  •  Danish Creamery European Style Rosemary Salt Butter, for serving

Directions

  • Whisk dry ingredients in a large bowl to combine. Add butter and work in with a cold fork until mixture resembles coarse meal.
  • Make a well in the center of flour mixture and add egg and buttermilk, gradually incorporating into a smooth batter.
  • Halfway fill a large heavy saucepan with oil. Using a candy or deep-fry thermometer, heat oil over medium-high until thermometer registers 350°.
  • In batches, carefully drop 1-tablespoon balls of batter into oil and fry, turning often and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden, about 2 minutes. Transfer to paper towels to drain.
  • Serve with Danish Creamery European Style Rosemary Salt Butter.

Recipes worth savoring

Almond Shortbread
Puff Pastry Asparagus Bundles
Japanese Soufflé Pancakes with Whipped Blueberry Butter

JOIN OUR
MAILING LIST

Get news, coupons, and recipes delivered directly to your inbox

By submitting this form you agree to our Privacy Policy