No Reviews
You must be logged in to post a review.
Pulled Pork Hushpuppies
x
Print Options
Description
A great new twist on a southern classic, and I think the new twist is a real winner.
Ingredients
- 3 cups Oil For Deep Frying
- 1 cup Fine Yellow Corn Meal
- ¾ cups All-purpose Flour
- 1 pinch Red Chili Flakes
- 1 teaspoon Salt
- ½ teaspoons Sugar
- ½ cups Red Onion, Finely Chopped
- 2 whole Scallions, Thinly Sliced
- 1 whole Serrano Chili, Seeded, Ribs Removed, Finely Chopped
- 1 cup Pulled Pork
- ½ cups Mexican Shredded Cheese
- 1 whole Egg, Beaten
- 1 cup Buttermilk
Preparation
Begin by preheating your oil as you want to get it to around 350-375 degrees, on medium heat.
Take all of your ingredients and add them to a large mixing bowl. Make sure you mix everything into a nice batter and that the flour and corn meal are fully incorporated.
Get a cup of water next to your mixing bowl and add two small spoons to the water. Remove and take one spoonful of the thick batter, using the other spoon to make them into a nice football shape. Carefully slide it into the hot oil, dip the spoons back in the water, and repeat.
The hushpuppies only take a few minutes to cook. You should have a nice golden brown when they are ready. Remove with a slotted spoon, and let any access oil drain on some paper towel. Season immediately with salt. Repeat the process with the remaining batter.
Now I know you should probably serve these with a nice fish dinner, or better yet a fried chicken dinner, but sometimes you cannot resist and must serve them as is.
These pork-filled hushpuppies will be a huge hit and a great surprise to those that are used to a simple cornmeal batter.
Related Recipes
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Rustic Green Olive Salsa Verde
by Brittny Lyle in
Appetizers
by Brittny Lyle in
Appetizers
A unique twist to salsa verde that combines salty green pimento-stuffed...
Prep: Cook:
Serves: 4 Level: Easy
Pimento Cheese
by Anna Phillips in
Appetizers
by Anna Phillips in
Appetizers
A creamy, cheesy, traditional, southern delight! Serve with buttery crackers for...
Prep: Cook:
Serves: 6 Level: Easy
5 Comments
Leave a Comment
You must be logged in to post a comment.
Dax Phillips on 11.21.2010
glad you enjoyed! Happy Thanksgiving everyone.
rileygirl on 11.21.2010
These were so good. The only thing I had to change was the pepper from Serrano Chili to a jalapeno.. I did not want to wait til I went to the store….
I would love these alone as an appetizer and serve with some sour cream and chili powder mix together….
GMAN on 10.27.2010
These look like great Football Sunday finger foods!
carolinagirl on 10.27.2010
Looking forward to trying this, I’m always looking for something to do with left over pulled pork!
shellbellc on 10.21.2010
This sounds soooo goooood!! I can’t wait to try this with some leftover smoked pulled pork!