Super fast and easy to do, these hushpuppies turned out crispy and yet very light - with a little kick to them. A quick yet delicious appetizer or side that you can prepare in no-time.
A recipe by Timothy Martin of Smell That Smoke BBQ - thank you for sharing Tim!
While they may look like any other run-of-the-mill dumpling, hushpuppies are tied to a rich and long history of cornbread. Starting from its use among Native Americans, it became popularized during the Civil War as a cheap and versatile way to feed many.
Then, somewhere around the turn of the 20th century, we find the first mentions of the term "hush puppies" - possibly coined among hunters and fishermen of the era. Little chunks of fried cornmeal batter, fed to the puppies to keep them from begging for whatever was being cooked.
Which all brings us to this day! These tasty little bites have become a staple side dish of southern cuisine, usually served alongside seafood or barbecued food.
Here's how to prepare them.
Prepare your deep fryer for cooking at around 350ºF (177ºC). While it's heating up, grab a large enough bowl to hold all of the ingredients.
Add the dry ingredients first: mix the cornmeal, flour, sugar,garlic powder, onion powder, and BBQ rub. About 3 shakes of our Spicy Killer Bee Chipotle Honey will do the trick - but don't hesitate to use any other blend you enjoy.
Mix the dry ingredients, before adding the chopped onion and eggs. Once those have been incorporated, slowly start adding the buttermilk while continuously mixing to avoid clotting. You should end up with a smooth batter.
Finally - time to make some dumplings! By now the fryer should be ready to go. Scoop spoonfuls of batter into the hot oil, and let them fry for about 3 minutes (or until golden brown). The hushpuppies should float to the surface when they are ready!
Remove them from the fryer with a metal strainer, and place on a paper towel lined plate to drain excess oil.
And voila! Your very own hushpuppies, ready to be dipped in your favorite sauce.
Once again, big thanks to Timothy Martin of Smell That Smoke BBQ for sharing this one with the community!
See you on the next recipe.
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