Elswet's Hush Puppies Amexicana (Diabetic)

Total Time
45mins
Prep 15 mins
Cook 30 mins

I'm new to the world of corn breads and hush puppies, but I tried the Hush puppies by *jen* and was a true convert. This is one of my Lady's recipes, to which I've just been introduced. Wowee! These are spicy, light, fluffy, and great! And taste kinda like one of those cheese-stuffed jalapeno things you can get at the chicken place. ;) Hope you like them as much as I did! NOTE: If you WANT them hot, hot...toast the seeds to a medium brown, grind them with a mortar and pestle (see photos), and add them into the batter. They will be HOT!

Ingredients Nutrition

Directions

  1. Combine dry ingredients except for baking soda. In another small bowl, combine eggs, buttermilk, corn, and green onion and stir until blended. Add in remaining ingredients and mix well.
  2. Add baking soda to wine, and stir until flat. Make sure the wine is in a container larger than necessary to hold liquid, as bubbling and rising will occur.
  3. Combine mixtures and stir just until moistened, then STOP!
  4. In a skillet or deep fryer, add oil and heat on medium/high or to 375°F.
  5. Wearing food handler's gloves (or the juice will burn you UP), spoon batter with common tablespoon and gently roll between hands to form a pseudo-cylindrical shape, deposit back in spoon and gently drop into hot oil. Repeat until oil surface is well populated. Deep fry for about 5 minutes, or until golden brown. Remember to turn them about half way through the process, to brown them evenly.
  6. Remove to a plate covered in paper toweling to drain.
  7. In following these directions, you should yield about 30 hush puppies.

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