Buttermilk Hushpuppies

About This Recipe

Makes 16

ACTIVE TIME:15 minutes

TOTAL TIME:15 minutes

SPECIAL EQUIPMENT:heavy duty pot

THIS RECIPE APPEARS IN:One Bowl Baking: Buttermilk Hushpuppies

Ingredients

1 cup {122 g}

cornmeal

1/2 cup ( 2 1/2 ozs {71 g} )

all purpose flour

1 TBL {12 g}

granulated sugar

2 tsp {10 g}

baking powder

3/4 to 1 tsp {4.5-6.0 g}

salt (see note) x

1/4 tsp {0.5 g}

cayenne

1 ( 1/4 cup {40 g} )

small onion, minced

150 ml {0.0 g}

buttermilk

1 TBL ( 1/2 oz {14 g} )

unsalted butter, melted

1 tsp {4.7 g}

hot sauce

2 TBL {12 g}

chopped scallions (optional)

qty

Oil for frying

Remoulade Sauce:

1/2 cup {110 g}

mayonnaise

1 tsp {1.2 g}

mustard

3/4 tsp {3.1 g}

sugar

1/4 tsp {0.5 g}

cayenne

1 tsp {5.7 g}

Worcestershire sauce

1 tsp {5.1 g}

fresh juice from one lemon

1 to 2 tsp {4.7-9.5 g}

hot sauce

1 TBL {6.2 g}

chopped scallions

Procedures

Make Remoulade sauce: Stir all ingredients in a bowl until combined.

Season to taste and set aside.

Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl.

Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.

Pour oil into a heavy duty pot to 2 inches deep.

Heat over medium high heat until temperature reaches 375 F/190C. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon.

Take care not to crowd pot.

Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes.

Serve warm hushpuppies plain or with remoulade dipping sauce.

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