Add The Wet Ingredients To The Dry Ingredients, Then Add The Onion And Jalapeño Peppers And Stir Until Incorporated And The Batter Is Thick.
In a separate bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar. From there, pile them in a basket destined for the middle of the table or add a few to your plate. Use a metal slotted spoon, or spider, to remove the hush puppies to a plate lined with paper towels.
Heat Frying Oil To 365°F (185°C) Preheat Oven To 200°F (95°C) Thoroughly Whisk Buttermilk, Vegetable Oil And Eggs In A Bowl.
They're just a bit denser in texture than deep frying, and look for a subtle hint of heat. Let the batter stand at room temperature for 5 minutes. Fry until golden brown on the outside…about 7 to 8 minutes (varies depending on the size of the puppies!).
In A Deep Fryer Or Heavy, Deep Skillet, Heat 2 To 3 Inches Of Oil To 370 F.
1⁄ 2 teaspoon onion salt. Another fantastic way to reheat your hush puppies is in an air fryer. Fold buttermilk mixture, onion and parsley into cornmeal mixture until just mixed.
Serve Warm With Lemon Wedges And Tartar Sauce.
Drop batter by tablespoonfuls into oil. Forget about deep frying, and give your hush puppies a light update using an air fryer. 1⁄ 2 teaspoon garlic powder.
1⁄ 2 Teaspoon Baking Soda.
Feel free to adjust the measurement to suit your taste. Hush puppies spoon fork bacon. Whisk the egg, milk and onion;
