Vegetarian
Classic hush puppies
Classic Hush Puppies, a flavorful lacto ovo vegetarian side dish, typically enjoyed in Southern cuisine. This dish is a great addition to your holiday meal, and one serving covers 8% of your daily requirements of vitamins and minerals.
Ingredients
baking soda
0.25 tsps
rapeseed oil
8 servings
dried onion
14 g
lemon juice
1 Tbsp
buttermilk
240 ml
parsley
0.5 tsps
hot sauce
1 tsp
salt
0.75 tsps
sugar
1 tsp
whole wheat flour
60 g
cornmeal
318 g
Method
- In a cast iron skillet or a large heavy fry pan over medium-high heat, heat about 3 inches of oil to 350-360 F or until a small amount of batter dropped into the hot oil sizzles and floats
- In a large mixing bowl, combine all of the dry ingredients, parsley and onions.
- Add the lemon juice to the milk and set aside for 5 minutes (if using buttermilk omit the lemon juice).
- Add the egg and add to the milk, whisk to combine.
- Add 1 cup of the milk/egg mixture to the dry ingredients and combine to make a stiff batter (if the batter is too dry, add the rest of the milk; if the batter is too thin, add cornmeal). The batter should be thoroughly moistened, but should still hold a rounded shape on a spoon.Using a teaspoon, scoop up a heaping spoonful of batter and using another spoon (or fingertip) form into a rough ball and slide into the hot oil. Rinsing the spoon in cold water after every 3 balls makes forming them easier. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.
- Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter. Keep warm in the oven until all the hushpuppies have been fried and dinner is ready to serve.
- Serve hot.
Nutrition:
230 kcal
Carbs
37 g
Fat
6 g
Protein
6 g
Share recipe:
You Might Also Like
