Citrus and Buttermilk Hushpuppies

"Hushpuppies are a staple in the South, and not many barbecue meals are served without them. " Rick Browne

• 2 cups coarse yellow cornmeal
• 1 cup all-purpose flour
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 2 tablespoons brown sugar
• 2 large eggs, lightly beaten
• 1 tablespoon corn or olive oil
• 1-1/2 cups buttermilk
• 1/4 cup heavy cream
• 1/4 cup lemonade
• 2 tablespoons grated orange zest
• Oil, for frying

METHOD

Mix the cornmeal, flour, salt, pepper, baking powder, baking soda, and brown sugar in a large bowl. Add the eggs, oil, buttermilk, cream, lemonade, and orange zest and stir until thoroughly blended into a thick batter. Cover and set aside.

Heat 3 inches of oil in a Dutch oven to 350°F. Use a tablespoon to drop spoonfuls of batter into the hot oil.

Allow the batter to brown on all sides, 2 to 3 minutes per side.

Hushpuppies should begin floating when done, but do not overcook them if they do not.. They are ready when golden brown all over.

Use a slotted spoon to remove the hushpuppies from the oil, and drain on paper towels. Serve warm.

Serves: 6 to 8

back to grill & barbecue page - more recipes

Reprinted with permission from The Big Book of Barbecue Sides, by Rick Browne ©2006 Collector's Press click for book review

recipe from www.inmamaskitchen.com

 

top of page