Angry Hushpuppies

Name: Angry Hushpuppies
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 50 to 75 hushpuppies
Cuisine: american
Ingredients: 5 cups yellow cornmeal; 1 1/2 cups all-purpose flour; 2 tablespoons baking powder; 1 tablespoon Creole seasoning (recommended: Tony Chachere's); 1/2 tablespoon salt; 1/2 tablespoon black pepper; 2 1/2 cups milk; 3 eggs, beaten; 1 large red onion, chopped; 1 cup diced jalapenos; 10 dashes hot pepper sauce (recommended: Tabasco)

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Level: Intermediate
Total: 1 hr 45 min

Prep: 15 min
Inactive: 1 hr
Cook: 30 min

Yield: 50 to 75 hushpuppies

Level: Intermediate
Total: 1 hr 45 min

Prep: 15 min
Inactive: 1 hr
Cook: 30 min

Yield: 50 to 75 hushpuppies

Ingredients

5 cups yellow cornmeal

1 1/2 cups all-purpose flour

2 tablespoons baking powder

1 tablespoon Creole seasoning (recommended: Tony Chachere's)

1/2 tablespoon salt

1/2 tablespoon black pepper

2 1/2 cups milk

3 eggs, beaten

1 large red onion, chopped

1 cup diced jalapenos

10 dashes hot pepper sauce (recommended: Tabasco)

Directions

Put all the ingredients into a large bowl and stir well to combine. Cover and refrigerate for at least 1 hour. When ready to cook, heat a deep-fat-fryer to 350 degrees F. Drop rounded teaspoons of the batter into the hot oil and fry until golden brown, about 3 minutes. Fry in batches until all the batter is used.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of BB's Jazz, Blues and Soups, St. Louis, MO