Paul Prudhomme's Sweet Hush Puppies
- Ready In:
- 3hrs 4mins
- In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
- Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
- Note: Mix will be very dry.
- Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
- Shape the dough into small balls for deep frying.
- In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
- Drain on towels and serve hot.
Questions & Replies
Got a question? Share it with the community!
I love these. I've got the cookbook from where this recipes comes, and it's one of my cooking bibles. These hush puppies are plain fun to eat and colorful. If you want a variation that puts an interesting spin on this recipe - or have a sweet tooth - add some frozen or canned corn kernels. Crazy as it sounds, kids love these.
I was searching for a hushpuppy recipe that would come close to the sweet ones I would get at southern seafood restaurants served with honey butter. I left out the green peppers and the green onions. Although the hushpuppies were a little too sweet to use the honey butter, the recipe was awesome. I'll make it many more times, but I'll probably cut the sugar a little.