by Trisha Yearwood of Food Network’s show, “Trisha’s Southern Kitchen”
Yield: 48 hushpuppies
Ingredients:
Photo by Food Network©
2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Kosher salt
2 cups buttermilk
8 cups peanut oil, for frying
Directions:
- In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
- Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
- Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.
For more information, click here.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
For more Trisha Yearwood as a performer, click here to see her and Eagles’ band member Don Henley sing their hit “Walkaway Joe.”
Northern News 