Hush puppies. The very name evokes images of Southern comfort food, steamy kitchens, and the satisfying crunch of perfectly fried cornmeal goodness. But New Orleans hush puppies? These aren't your grandma's (unless your grandma lived in New Orleans, of course!). They boast a unique twist, often incorporating spices and ingredients reflecting the city's vibrant Creole and Cajun heritage. This recipe will guide you to create authentic, delectable New Orleans hush puppies that'll have you shouting "Encore!"
What Makes New Orleans Hush Puppies Different?
While the basic hush puppy recipe involves cornmeal, flour, and seasonings fried to golden perfection, New Orleans hush puppies often take a flavorful detour. You might find variations incorporating:
- Cayenne pepper: Adding a subtle kick that complements the sweetness of the cornmeal.
- Onions and garlic: Providing a savory base that enhances the overall flavor profile.
- Green onions: For a fresh, herbaceous note.
- Unique spices: Think paprika, cumin, or even a hint of Old Bay seasoning for a distinctly New Orleans flair.
The Recipe: Authentic New Orleans Hush Puppies
This recipe balances classic hush puppy elements with a New Orleans twist, delivering a taste of the Big Easy right to your kitchen.
Yields: Approximately 24 hush puppies Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon black pepper
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 1 large egg, beaten
- 1 1/2 cups buttermilk
- Vegetable oil, for frying
Instructions:
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cayenne pepper, and black pepper.
- Add wet ingredients: Stir in the chopped onion, minced garlic, green onions, beaten egg, and buttermilk. Mix until just combined; don't overmix. The batter should be slightly thick.
- Heat the oil: Pour about 2 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). Use a candy thermometer to ensure accurate temperature.
- Fry the hush puppies: Drop spoonfuls of batter into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Drain and serve: Remove the hush puppies from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately.
Frequently Asked Questions (FAQs)
What type of cornmeal is best for hush puppies?
Yellow cornmeal is traditionally used and gives hush puppies a beautiful golden color and slightly sweet flavor. However, you can experiment with other types of cornmeal, such as white cornmeal, for a different texture and taste.
Can I make these hush puppies ahead of time?
While it's best to fry the hush puppies fresh for optimal crispiness, you can prepare the batter ahead of time. Store it in the refrigerator for up to 24 hours before frying.
What can I serve with New Orleans hush puppies?
These delightful little fried treats pair perfectly with various dishes. They're a classic accompaniment to gumbo, jambalaya, or shrimp étouffée. They also make a fantastic appetizer or snack on their own, perhaps with a dipping sauce like remoulade or honey mustard.
How do I know when the hush puppies are done?
The hush puppies are done when they are golden brown and cooked through. You can test one by cutting it open; the inside should be cooked and not doughy.
Can I bake hush puppies instead of frying them?
Yes, you can bake hush puppies, but the texture will be different. Bake them at 400°F (200°C) for about 20-25 minutes, or until golden brown.
This recipe and the FAQs provide a comprehensive guide to creating delicious New Orleans hush puppies. Remember to adjust the spices to your taste preference for a truly personalized experience. Enjoy!
