Hush Puppies

Hush Puppies

Hush Puppies are a cross between a dumpling and a doughnut. They’re savoury with a hint of sweetness.

Stemming from The Southern states of America, these cornmeal balls and fluffy and light. Seasoned with a bit of cayenne and some onions, they a staple side dish.

They’d be superb with a fish stew or any dish where the juices could be soaked up. 

Cooking surfaces

Wok

BBQ Temperature

200°C

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup self-raising flour
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 tbsp granulated sugar
  • 1 tsp garlic powder
  • 1 small onion finely diced
  • 3-4 green spring onions finely diced
  • 1 cup buttermilk
  • 1 large egg
  • Vegetable oil for deep frying

Equipment

  • The Big Green Egg Wok and Eggspander basket are needed here.

Method

Note: The temperature we cook at is 180°C. That is the temperature of the oil, not your dome temperature. As the wok is close to the charcoal, the oil will be much hotter than your dome temperature. Therefore setup your Egg to 110°C-120°C and you’ll find the oil is 180°C. 

  1. Setup your Egg with the EGGspander basket and wok and set the temp to around 120°C. Add about 5cm deep of oil and allow it to heat up to 180°C. If the oil gets too hot, use a pair of gloves to take the wok out of the Egg and allow it to cool.
  2. Take all of your dry ingredients and add them to a bowl. Use a whisk to mix them together thoroughly. 
  3. Now add both types of onion, the buttermilk and the Egg and combine. 
  4. Once your oil is at temperature, use 2 dessert spoons to ladle golf ball-sized portions of the mixture into the oil. Do about 5 at a time. 
  5. Remember to keep the lid of your Egg closed as much as possible so the oil doesn’t get too warm.
  6. Fry for about 2 minutes and then turn with a slotted spoon. 
  7. Fry for another 2 minutes until they are golden. 
  8. Remove and drain on some kitchen towel. 

Serve as a side with a stew or make a spicy mayonnaise dip with some crushed garlic and some Creole seasoning. 

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