Recipe of the Week






Prep Time: 35 Minutes
Yields: 8–10 Servings

Hushpuppies were originally prepared as treats to “hush the puppies” around the campfire. Unfortunately for the dogs, they are the perfect snack or side dish for Louisiana seafood.

1½ cups self-rising yellow cornmeal mix
½ cup self-rising flour
¼ cup cake flour
1 cup granulated sugar
1 large egg
1¼ cups buttermilk
⅛ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

In a 1 gallon pot, heat 3 inches vegetable oil to 350°F or use a home-style electric fryer such as a FryDaddy®. Hushpuppies cook best between 350°F–360°F. In a large mixing bowl, combine cornmeal, self-rising flour, cake flour and sugar. Using a large cooking spoon, mix until ingredients are well blended. Add egg, buttermilk and parsley then stir to combine. Season to taste using salt, black pepper and granulated garlic. Blend all ingredients with spoon until batter is smooth and creamy. Allow to rest 2–3 minutes. NOTE: Fry one hushpuppy to test for proper sugar and seasonings if desired. Using a number 70 scoop, scoop mixture into balls and carefully drop into hot oil, 6–8 at a time. Do not overcrowd. The hushpuppies will puff and turn golden brown on bottom side then flip over as the batter cooks. You may wish to assist them by touching gently with a spoon. Fry 3–4 minutes. Remove one hushpuppy and cut in half to test for doneness. Using a slotted spoon, remove hushpuppies and drain on paper towels. Serve hot with your favorite fried seafood or as the perfect snack.

Additional Ingredients for Cajun Camp-Style Hushpuppies:
¼ cup whole kernel corn
¼ cooked crushed bacon
¼ cup minced red onion
pinch red pepper flakes
omit salt and add pinch Cajun and Creole seasoning

Additional Ingredients for Mexican-Style Hushpuppies:
⅛ cup minced red or green jalapeños
⅛ cup Mexican corn
pinch chili powder
pinch ground cumin
































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