Ingredients
The following ingredients have 30 Servings
- 2 1/2 cups finely ground yellow cornmeal
- 1/2 cup unbleached all-purpose flour
- 1 Tbs. baking powder
- 3/4 tsp. baking soda
- 2 tsp. sugar
- 1 tsp. freshly ground black pepper
- 1/2 tsp. ground coriander
- Pinch of cayenne pepper
- 1 1/2 tsp. kosher salt, plus more for sprinkling
- 3 eggs
- 1 1/2 cups buttermilk
- 3/4 cup sliced green onions, white and green portions
- 1 jalapeño, halved, seeded and minced
- 7 cups canola oil
Instruction
- In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, sugar, black pepper, coriander, cayenne and the 1 1/2 tsp. salt. In a separate bowl, whisk together the eggs, buttermilk, green onions and jalapeño. Whisk the egg mixture into the cornmeal mixture. Let the batter stand for 10 minutes.
- In a 5 1/2-quart Dutch oven over medium-high heat, heat the oil to 350ºF on a deep-frying thermometer. Adjust the heat as needed to maintain the oil temperature at 325º to 350ºF. Line a baking sheet with paper towels.
- Working in batches of 6 to 8, use a tablespoon to form a well-rounded scoop of the batter; with a dampened forefinger of your opposite hand, push the hush puppy off the spoon into the oil from just above the surface. Fry the hush puppies, using a spider skimmer to move them around and turn occasionally so they brown evenly, until they are golden brown and cooked through, 4 to 5 minutes. Transfer to the paper towel-lined baking sheet to drain. Sprinkle with salt. Repeat to fry the remaining hush puppies. Makes about 30 hush puppies.
- Recipe courtesy of The Workshop Kitchen.
