Buttermilk Hush Puppies

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
2 teaspoons	10ml	Salt
1 1/2 tablespoons	22ml	Hot red pepper sauce
1/4 cup	15g / 0.5oz	Minced onions
1/4 cup	23g / 0.8oz	Minced red bell peppers
1 tablespoon	15ml	Minced jalapeños
1/8 teaspoon	0.6ml	Cayenne - or more to taste
2 teaspoons	10ml	Eggs (large)
1/2 cup	118ml	Buttermilk
1/2 cup	118ml	Water
6 cups	1422ml	Vegetable oil - for frying
2 tablespoons	30ml	Creole seasoning

Recipe Instructions

Combine the cornmeal, flour, baking powder, salt, hot sauce, onions, bell peppers, jalapeños, and cayenne in a large mixing bowl and mix well to break up any lumps. Stir in the eggs, buttermilk, and water, and blend well.

Heat the oil in a large heavy saucepan over medium-high heat to 360 degrees.

In batches, drop the batter by tablespoons into the hot oil and fry until golden brown on all sides, turning with a long-handled spoon, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining batter. Sprinkle with the Creole seasoning and serve hot.

This recipe yields 18 hush puppies.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E63) - from the TV FOOD NETWORK

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