Jane Burbanks Hushpuppies (florida Cooking) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Self-rising corn meal-, preferably white stone- ground
1/2 cup: Self-rising flour,
1/4 cup: Pancake mix, see note
Pinch salt,
1/2 tsp: Sugar,
1/4 tsp: Freshly ground pepper,
1 each: Egg,
1 medium: Onion, diced
1/2 cup: Milk, or as needed
Oil or fish drippings for- frying,
Directions:
Hushpuppies are fried in hot drippings left after frying fish,
picking up some of the fresh fish flavor.
Combine the corn meal, flour, pancake mix, salt, sugar, and pepper in
a bowl. Beat the egg lightly in a measuring cup, and add the onion
and enough milk to fill to the 1-cup mark. Mix the liquids into the
dry mixture well. If not moist throughout, add a tablespoonfull or
two more of milk, blending well.
Put any fish drippings you may have in a heavy frying pan and add
enough oil to a depth of 1/4 inch. Heat and drop a small amount of
batter into the fat. If it sizzles, the fat is hot enough. Make a
test hushpuppy: Drop a teaspoonful of batter in; if it spreads like a
pancake, the batter is too thin, so stir a tablespoonful or two of
corn meal into the uncooked batter. If, after the test hushpuppy has
cooked, it is dense and dry, stir 2 or 3 teasponns of milk into the
batter. When the batter consistency is right, drop the batter from
the tip of a teaspoon into the pan; cook 6, 8, or 10 at a time, being
careful not to let the hushpuppies overlap while frying. Cook until
lightly browned, 3 to 4 minutes, turn, and brown the other side,
about 3 minutes. Drain on paper towels and keep hot while frying the
remaining hushpuppies. Add more oil to the pan as needed, a little at
a time, to prevent cooking. Fat should be kept medium-hot, to brown
hushpuppies. Check often so that hushpuppies do not scorch.
NOTE: In Florida many like to use self-rising flour and corn meal as
well as pancake mix in hushpuppies and other breads. If you wish,
substitute all-purpose flour for self-rising and the pancake mix; use
plain corn meal in place of the self-rising type. Then to the dry
ingredients add 1 tablespoon baking powder and 1 teaspoon salt. Add
the liquid ingredients, then proceed with the recipe as directed.
FROM: The Florida Cookbook, By Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright
Source from luhu.jp
picking up some of the fresh fish flavor.
Combine the corn meal, flour, pancake mix, salt, sugar, and pepper in
a bowl. Beat the egg lightly in a measuring cup, and add the onion
and enough milk to fill to the 1-cup mark. Mix the liquids into the
dry mixture well. If not moist throughout, add a tablespoonfull or
two more of milk, blending well.
Put any fish drippings you may have in a heavy frying pan and add
enough oil to a depth of 1/4 inch. Heat and drop a small amount of
batter into the fat. If it sizzles, the fat is hot enough. Make a
test hushpuppy: Drop a teaspoonful of batter in; if it spreads like a
pancake, the batter is too thin, so stir a tablespoonful or two of
corn meal into the uncooked batter. If, after the test hushpuppy has
cooked, it is dense and dry, stir 2 or 3 teasponns of milk into the
batter. When the batter consistency is right, drop the batter from
the tip of a teaspoon into the pan; cook 6, 8, or 10 at a time, being
careful not to let the hushpuppies overlap while frying. Cook until
lightly browned, 3 to 4 minutes, turn, and brown the other side,
about 3 minutes. Drain on paper towels and keep hot while frying the
remaining hushpuppies. Add more oil to the pan as needed, a little at
a time, to prevent cooking. Fat should be kept medium-hot, to brown
hushpuppies. Check often so that hushpuppies do not scorch.
NOTE: In Florida many like to use self-rising flour and corn meal as
well as pancake mix in hushpuppies and other breads. If you wish,
substitute all-purpose flour for self-rising and the pancake mix; use
plain corn meal in place of the self-rising type. Then to the dry
ingredients add 1 tablespoon baking powder and 1 teaspoon salt. Add
the liquid ingredients, then proceed with the recipe as directed.
FROM: The Florida Cookbook, By Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright
Source from luhu.jp
Tags
: breads