Crispy, Golden, and Crunchy with Pecans these are a real treat. Hush Puppies are usually served savory (rather than with sugar in them) and enjoyed with other fried foods.
But we love these for breakfast, with sausages... there's just something about sausages and anything made with cornmeal that's so appealing. They are also good drizzled with syrup when served with breakfast meats -- or good just by themselves)!
Sprinkled with a cinnamon sugar that is made with powdered sugar and cinnamon, these are also a welcome dessert. I wish I could tell you if they are good as leftovers...but we've never had any leftover.
Yield: About 44
Ingredients:
- 2 cups powdered sugar
- 1/4 cup cinnamon
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 eggs, lightly beaten
- 1 1/4 cups milk
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans
- oil for frying (about 4 to 6 cups)
Preparation:
Combine the powdered sugar and cinnamon and set aside.
In a large bowl, combine the cornmeal, flour, granulated sugar, baking powder and salt.
In a small bowl, whisk the eggs, milk, vanilla and pecans until well mixed and stir into the dry ingredients, just until combined (over mixing almost any dough will result in a heavier product).
In a pot deep enough that there is plenty of room above the oil, heat the oil to 375°F. When the oil reaches 375, drop tablespoons of the batter into the hot oil. Only cook enough at a time that they have room to float--don't crowd them.
Cook hush puppies for about 3-4 minutes, turning if they don't turn on their own as they are floating in the oil. They should be golden brown when done.
As hush puppies are fried, transfer them to several layers of paper towels to drain. Place the cinnamon sugar in a zip bag. When each batch of hush puppies are cool enough to handle, place them in the bag and gently shake to coat them with the sugar. Set aside on a large platter rather than stacking them up.