These delectable tiny treats will make the ideal appetizer! Warm with tartar sauce and serve.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 6 cups all-purpose flour
- 3 cups cornmeal
- 1 cup white sugar
- 1 cup grated Parmesan cheese
- ¼ cup baking powder
- salt and ground black pepper to taste
- 5 eggs
- 3 bell peppers, minced
- 3 onions, minced
- 1 (14 ounce) can cream-style corn
- 1 (14 ounce) can whole kernel corn
- 1 cup chopped pimento peppers
- 2 quarts vegetable oil for frying
Instructions
- Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 411 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We really loved these! I did let the mixture sit for a little bit before frying and cut the recipe to 1/4 and it still made a lot. Will do again, maybe adding some heat next time, but they were soooo good as is!
Hush that puppy! Absolutely amazing! I love these things with fry sauce. Yum yum yum 5 billion stars!
I will make it again. Just need to learn better the shaping of wet dough and half the recipe.
Thank you for the recipes !!! I made few changes to suit my kitchen stock and family’s preference. I used 9 cups of the aunt jemima’s corn flour mix (omit flour and corn flour and baking powder, it’s what I had in stock), I did not have the pimento peppers so I omit it, I blended the onion and bell peppers because my kids and hubby don’t like to eat onion chunks. They are so good and still good after frozen. Some tips for others : this recipes will make hundreds of hush puppies so you will spend hours on frying them. The hushpuppies will be bigger after frying so 6-8 tbs will make an apple or pear size, too big for my kids. A tablespoon is perfect for kids, will make a strawberry size hush puppies.
I wanted to love these because the mix smelled so delicious. They were just not flavorful enough, however. We played with the mix adding seasonings and then frying one hush puppy at a time and tasting it. We ended up adding more corn as well as onion powder and garlic powder – about two tablespoons each of the powders. Finally the raw cornmeal and flour taste was gone and they tasted very good.
Thank you for sharing. I followed the recipe as written, with the exception of adding two teaspoons of a cajun spice blend purchased locally. These puppies were crispy, flavourful and bountiful. We froze what we couldn’t eat in a sitting. They were just as crispy and tasty after a thaw and re-heat.
This was great as written. Only substitution was I made it with gluten free flour blend (tom sawyer or better batter work). Was a quick and easy complement to a seafood feast.
These were fantastic. I found they made more servings than expected when I changed the number of servings and made a few adjustments based on what I had available. Also, you need to make certain they cook all the way through. If they brown lightly they’re not quite done in the center. Be sure you brown them well.
I made these today. Followed the recipe as written. They were a big hit at our family fish fry. Delicious, I wouldn’t change a thing.