Prep 5 mins
Cook 5 mins
This is a great sidedish for a shrimp boil or as an appetizer for the tough, using Louisiana Hot sauce for dipping
- Combine dry ingredients in a bowl.
- Add egg, juice and pepper.
- Stir in onions.
- Drop by teaspoonsful into hot (350F) oil.
- Fry approx.
- 5 minutes.
- Drain well on paper towels.
YUM, YUM, YUM! Not for those with week taste buds. These lil buggers are tasty! I used Spicy V-8 for the tomato juice and tiny bit of extra cayenne and I think it added a little extra zing. I also made a Pepper Jack Cheese Dipping Sauce and I just could not stop eating them! (This of course led to quenching the fire with a nice cold Heineken or three) Hushpuppies, you have met your match!! Thanks Barbara for a GREAT recipe!!
These were very simple to make and required very little effort. I used the spicy V-8 in place of the tomato juice. They were very well received by the guys at the table. I thought that they were good but that they were missing something. I have yet to figure out what that is, but I will make again and experiment. I served them with Tweeky's Fiery Cajun Shrimp #33005.
These were very good, not too hot, just kind of an afterburn. After the first batch, I added cheddar cheese to the batter, then added a bit more salt and that really made a difference. I used spicy V8 for the tomato juice as other reviewers suggested, and next time I'll use just a bit more cayenne for more of a bite.