Sweet Hush Puppies Recipe Honey Butter

Instructions combine the dry ingredients flour cornmeal sugar baking powder salt cayenne and garlic powder in one bowl.

Sweet hush puppies recipe honey butter. To make the honey butter combine all the ingredients in a medium bowl and mix thoroughly. Fry until golden brown turning. In a large deep cast iron or dutch oven heat 2 quarts of oil to 365 f. Instructions mix butter with a hand mixer on medium until fluffy.

Serve with honey butter and enjoy. Cover and refrigerate for about 2 hours but no longer than 3 hours or batter will get too moist. Heat up oil in a pot until it reaches 365 degrees f. In large bowl combine flour sugar cornmeal baking powder salt pepper.

Add to dry mixture with most of the buttermilk adding more as needed to create a dough that is moist but not. Meanwhile preheat a deep. Hush puppies tasting table buttermilk coffee honey lemons baking powder dill chickpea flour and 15 more hush puppies garden and gun ground black pepper baking soda eggs baking powder scallions and 6 more. Remove the hush puppies from the oil and allow to drain on paper towels.

Serve over toast muffins or with hush puppies. Add liquid gradually to dry ingredients and stir until the batter is thick. In a large bowl whisk dry ingredients cornmeal flour sugar baking powder soda and seasoning. Mix well breaking up any lumps.

Add honey and vanilla and cinnamon if using. In a large bowl sift together the flours baking powder and salt and set aside. Hush puppies manila spoon buttermilk onion salt yellow cornmeal oil large egg all purpose flour and 2 more hush puppies spoon fork bacon egg honey pepper baking powder buttermilk all purpose flour and 10 more. Cook 3 5 minutes until golden turning once during cook time.

In the bowl of a stand mixer. Fry the hush puppies for about 3 4 minutes flipping them halfway through the frying process. Place on paper. To make the honey butter stir softened butter and honey together in a small bowl until thoroughly combined.

Mix will be very dry. In a smaller bowl or measuring glass cup whisk wet ingredients egg and buttermilk. Drop mixture by teaspoon in hot oil. Refrigerate up to 2 weeks.

Instructions preheat oil to 350 f.