New Orleans, Louisiana
New Orleans appeal is all about the food. A Ferdi at Mother’s, Gumbo at K-Paul’s, shrimp and grits at NOLA, catfish Po-Boy’s at Johnny’s and some amazing hushpuppies at Jaeger’s.
Crispy, spicy, sweet goodness of these classic hushpuppies are sure to please your New Orleans cravings. Double the batch, because they will disappear quickly!
| Yield | Prep Time |
| 4 servings | 15 minutes |
| Cook Time | Passive Time |
| 20 minutes | 2 hours |
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Crispy, spicy, sweet goodness of these classic hushpuppies are sure to please your New Orleans cravings. Double the batch, because they will disappear quickly!
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Ingredients
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1/4 cup cornmeal yellow
- 1 tbsp baking powder
- 1/4 tsp. creole seasoning Tony Chachere's preferred
- 1/4 tsp. cayenne pepper
- 1/4 cup onion finely chopped
- 1/4 cup green onion finely chopped
- 1/4 cup green bell pepper finely chopped
- 1 egg beaten
- vegetable oil for frying
Servings: servings
Units:
Instructions
- In a large bowl, combine the dry ingredients and mix well. Now add the chopped vegetables and egg. Stir until blended to a dry mixture.
- Cover and refrigerate for 2 hours.
- Hushpuppies may be fried in a skillet or deep fryer. In a skillet, add 1/2 inches of oil. Or, follow directions for your specific deep fryer. Heat oil to 350 degrees F.
- Cook hushpuppies in batches. Prepare tablespoon-sized balls of dough. Gently add a batch to the hot oil. Turn to cook to golden brown on all sides (if cooking in skillet). Deep fryer will cook evenly in about 5 minutes.
- Drain on racks and continue cooking subsequent batches.
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