Should these be your go to hushpuppies?

Time: 55 minutes

Ingredient Availability: 5/5

Difficulty: 1/5

Hushpuppies are one of the most common side dishes for fried seafood, at least from my experience. I typically like them. This recipe is pretty simple. The only flavoring is onion, which I’m not sure about. There’s not much else to say about this recipe from Rodney Scott’s Cookbook.

Key Ingredients and Omissions:

The ingredients for this recipe are super simple and common. I would say that you probably wouldn’t want to leave out the onions, since there aren’t any other flavorings in this recipe. P.S. the baking soda isn’t in the picture.

Tools:

• Frying vessel

Cooking Review:

Prep: 4 minutes

The only prep for this recipe was to chop the onion.

Make Batter: 15 minutes

Just like with most batters, the dry ingredients were whisked together followed by a mix of the wet ingredients. The two mixtures were then mixed together until just combined. It took a while to get rid of all the dry bits in the bowl while mixing.

Heat Oil and fry hushpuppies: 37 minutes

It took about 17 minutes for the oil to come to temperature. Once it did, I dropped 1 tbsp balls of hushpuppy batter into the oil. I let them cook for 2-3 minutes per batch for a total of 5 batches. I let them drain after I removed them from the oil.

Analysis:

The texture of these were pretty nice. The exterior had a nice crispiness and the insides were soft. Some of the larger hushpuppies were a little undercooked, so just make sure your hushpuppies are on the smaller side. As far as the flavor goes, all you can really taste is cornmeal an onion, kinda like a lightly sweetened onion cornbread. I think a little extra salt would have improved the overall flavor of these. Overall, they taste like the most basic hushpuppies I’ve had. They aren’t bad, but they aren’t exciting either. If you like super simple, you’ll probably like these. If you want a little more than that, you probably will be disappointed. I’m giving these a 7/10.