Fry up the rest of the batter in small batches, turning the hush puppies with a slotted spoon or strainer until all sides are golden brown.If it falls apart, stir another couple of tablespoons of flour into your batter to firm it up. Stir milk mixture into cornmeal mixture.In a medium bowl, whisk milk with melted butter, eggs and liquid from salmon pack.While oil is heating, whisk the cornmeal, 1 cup flour, baking powder, sugar and salt together in a large bowl.Pour enough oil into a Dutch oven or large pot to come 2 inches up the sides.Chimichurri Tartar Sauce (recipe below).1 cup corn kernels, fresh or thawed frozen. 1 pack (4 oz.) Patagonia Provisions Pink Salmon, flaked (save liquid).1 cup all-purpose flour, plus another couple tbsp.Also, make the tartar sauce before you start the hush puppy recipe, so the ingredients have time to meld. Use a deep pot and the oil won’t spatter, so frying will be fun. No, our hush puppies recipe is not gluten-free as we use a wheat-based flour.These golden, crunchy, light hush puppies are fried food at their best. If they are getting a bit too toasty on top, you can flip them. Be sure to not burn the tops, so check halfway through. Preheat your oven to 375 degrees, and bake for about 5 minutes. To reheat: Place frozen or refrigerated hush puppies on a baking sheet spread in an even layer not touching. Transfer to an airtight tag and store in the freezer for up to three months. Place them in the freezer until they are completely frozen through. Once they are cool transfer to a baking sheet and spread them out in one layer not touching. Place a layer of the puppies in the container and layer another paper towel on top. To refrigerate: Once your Hush Puppies have cooled, place them in an airtight container lined with paper towels. We use an asian style chili sauce for out spicy honey drizzle, but you can use crushed red pepper flakes instead.It’s important to flip each hush puppy while they fry in the oil about halfway through to ensure even all sides get golden brown and that they’re completely cooked through the center.We like to use a small ice cream scooper to easily drop balls of batter into the oil, but two spoons also work well.Allow the mixture to sit for a few minutes before whisking it into the batter.
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