Buttermilk Hushpuppies

• portionen: 4 servings
• gesamtzeit: 15 minutes

Zutaten

1 cup cornmeal

1/2 cup (2 1/2 ounces) all purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

3/4 to 1 teaspoon salt (see note)

1/4 teaspoon cayenne

1 small onion, minced (about 1/4 cup)

1/2 cup plus 2 tablespoons buttermilk

1 tablespoon (1/2 ounce) unsalted butter, melted

1 teaspoon hot sauce

2 tablespoons chopped scallions (optional)

Oil for frying

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Remoulade Sauce:

1/2 cup mayonnaise

1 teaspoon mustard

3/4 teaspoon sugar

1/4 teaspoon cayenne

1 teaspoon Worcestershire sauce

1 teaspoon fresh juice from one lemon

1 to 2 teaspoons hot sauce

1 tablespoon chopped scallions

Anweisungen

Make Remoulade sauce: Stir all ingredients in a bowl until combined. Season to taste and set aside.

Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.

Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.

Nährwertangaben

• Portionsgröße: makes 16
• Kalorien: 599 kcal
• Gesamtfett: 44 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 21 mg
• Natrium: 1061 mg
• Gesamtkohlenhydrate: 47 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 8 g
• Eiweiß: 6 g