Hush Puppies

Name: Hush Puppies (Elevated)
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 1 cup Stone-ground white cornmeal; 1/4 cup Rice flour; 1 tsp Baking powder; 1/2 tsp Baking soda; 1 tsp Smoked paprika; 3/4 tsp Salt-kosher; 1/4 tsp Cayenne pepper; 3/4 cup Buttermilk-cultured; 1/4 cup Heavy cream; 1 Egg-large; 3 tbsp Brown butter; 1/2 cup Sharp cheddar cheese-shredded; 1 Jalapeño-finely minced, seeds removed; 1 tbsp Fresh chives-finely chopped; Peanut oil -for frying; 2 tbsp Honey; 1 tbsp Lime juice-freshly squeezed

⏱45 min

👥10

🔥180 cal

Medium

🍽️Southern

An upscale take on hush puppies, incorporating sharp cheddar, jalapeño heat, and smoked paprika. Served with a bright honey-lime drizzle for balance.

1 cup Stone-ground white cornmeal

1/4 cup Rice flour

1 tsp Baking powder

1/2 tsp Baking soda

1 tsp Smoked paprika

See all 17 ingredients ↓

(0 reviews)

⏱45 min

👥10

🔥180 cal

Medium

🍽️Southern

An upscale take on hush puppies, incorporating sharp cheddar, jalapeño heat, and smoked paprika. Served with a bright honey-lime drizzle for balance.

#Side dish #Fried #Cornmeal #Southern #Spicy #Cheese

Instructions

First, prepare the Honey-Lime Drizzle: In a small bowl, whisk together the Honey and Lime juice. Set aside.
In a large bowl, combine all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
Add the Cheddar cheese, Jalapeño, and Chives to the Wet Ingredients and stir to combine.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Heat about 2 inches of Peanut oil in a deep fryer or large pot to 350°F (175°C).
Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot.
Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the hush puppies with a slotted spoon and place them on a paper towel-lined plate to drain.
Drizzle the Honey-Lime Drizzle over the hush puppies before serving.

Ingredients

1 cup 120 g Stone-ground white cornmeal
1/4 cup 30 g Rice flour
1 tsp 5 mL Baking powder
1/2 tsp 2.5 mL Baking soda
1 tsp 5 mL Smoked paprika
3/4 tsp 3.75 mL Salt-kosher
1/4 tsp 1.25 mL Cayenne pepper
3/4 cup 180 mL Buttermilk-cultured
1/4 cup 60 mL Heavy cream
1 50 g Egg-large
3 tbsp 45 mL Brown butter
1/2 cup 60 g Sharp cheddar cheese-shredded
1 15 g Jalapeño-finely minced, seeds removed
1 tbsp 15 mL Fresh chives-finely chopped
Peanut oil As needed -for frying
2 tbsp 30 mL Honey
1 tbsp 15 mL Lime juice-freshly squeezed

Equipment

Small bowl
Whisk
Large bowl
Deep fryer or large pot
Slotted spoon
Paper towels

Instructions

First, prepare the Honey-Lime Drizzle: In a small bowl, whisk together the Honey and Lime juice. Set aside.
In a large bowl, combine all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
Add the Cheddar cheese, Jalapeño, and Chives to the Wet Ingredients and stir to combine.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Heat about 2 inches of Peanut oil in a deep fryer or large pot to 350°F (175°C).
Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot.
Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the hush puppies with a slotted spoon and place them on a paper towel-lined plate to drain.
Drizzle the Honey-Lime Drizzle over the hush puppies before serving.

Nutrition per serving

Calories 180

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Hush Puppies

Hush Puppies

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