Hushpuppies

Ingredients

• 2 cups Fine Grain Cornmeal
• ¾ cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1-½ teaspoon Paprika
• ½ teaspoons Red Pepper Flakes
• 2 teaspoons Salt
• 3 Tablespoons Cane Sugar
• 3 stalks Green Onion, Finely Chopped
• 1 cup Buttermilk
• 2 whole Eggs, Lightly Beaten
• Canola Oil, Enough For Frying

Preparation Instructions

In a large mixing bowl, add all dry ingredients (cornmeal through sugar) and whisk to combine. Add the onion, buttermilk and eggs into the dry mixture and mix until combined.

In a saucepan, heat about 3–4 cups of canola oil to 350ºF. Using your hands, form the dough into balls (about a tablespoonful of dough works great) and carefully drop 3 to 4 of them in the hot oil with a heat resistant spoon. The oil should bubble around the hushpuppies and should naturally turn them in circles, evenly cooking them and creating a nice crispy outside. This only takes a minute or two or until golden brown or desired level of crispness. Fry only 3 or 4 at a time so that the puppies have plenty of space. When done remove them from the oil with the heat resistant spoon and place them on a paper towel lined plate. Repeat with the remaining dough.

Serve with burgers and eat leftovers with jam for breakfast the next day.