Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Jalapeño Hush Puppies

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

     Jalapeño Hush Puppies Empty Jalapeño Hush Puppies

    Post by Lobo Wed Jan 20, 2016 11:41 pm

     Jalapeño Hush Puppies Img17l
    Jalapeño Hush Puppies
     Jalapeño Hush Puppies Translucent
    Be the first to Write a Review
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Servings: 4
    Hush puppies were traditionally served with seafood, probably because you could use the same cornmeal from dredging the fish. According to folklore, hush puppies got their name because fishermen would toss them to the barking dogs so they’d hush up and not scare away the fish.






    • 210

    Ingredients:


    • 2 1/2 cups finely ground yellow cornmeal
    • 1/2 cup unbleached all-purpose flour
    • 1 Tbs. baking powder
    • 3/4 tsp. baking soda
    • 2 tsp. sugar
    • 1 tsp. freshly ground black pepper
    • 1/2 tsp. ground coriander
    • Pinch of cayenne pepper
    • 1 1/2 tsp. kosher salt, plus more for sprinkling
    • 3 eggs
    • 1 1/2 cups buttermilk
    • 3/4 cup sliced green onions, white and green portions
    • 1 jalapeño, halved, seeded and minced
    • 7 cups canola oil

    Directions:

    In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, sugar, black pepper, coriander, cayenne and the 1 1/2 tsp. salt. In a separate bowl, whisk together the eggs, buttermilk, green onions and jalapeño. Whisk the egg mixture into the cornmeal mixture. Let the batter stand for 10 minutes.

    In a 5 1/2-quart Dutch oven over medium-high heat, heat the oil to 350ºF on a deep-frying thermometer. Adjust the heat as needed to maintain the oil temperature at 325º to 350ºF. Line a baking sheet with paper towels.

    Working in batches of 6 to 8, use a tablespoon to form a well-rounded scoop of the batter; with a dampened forefinger of your opposite hand, push the hush puppy off the spoon into the oil from just above the surface. Fry the hush puppies, using a spider skimmer to move them around and turn occasionally so they brown evenly, until they are golden brown and cooked through, 4 to 5 minutes. Transfer to the paper towel-lined baking sheet to drain. Sprinkle with salt. Repeat to fry the remaining hush puppies. Makes about 30 hush puppies.

    Recipe courtesy of The Workshop Kitchen.

      Current date/time is Thu Mar 28, 2024 7:22 pm