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Buttermilk Hush Puppies with Onions and Bell Peppers

Buttermilk Hush Puppies with Onions and Bell Peppers


1 quart Crisco® Pure Peanut Oil
2 cups White Lily® Self-Rising Cornmeal Mix
1/2 cup White Lily® All Purpose Flour
1 teaspoon baking soda
1 large egg, lightly beaten
1 cup buttermilk
1 small onion, finely chopped (1/4 cup)
3 tablespoons finely chopped red pepper


Heat oil in deep fryer or a very deep heavy pot to 365 degrees.

In large mixing bowl, combine White Lily Self-Rising Cornmeal Mix, White Lily All-Purpose Flour, and baking soda.

In a small bowl, whisk together egg, buttermilk, onion, and bell pepper.

Add to dry ingredients, stirring just until moistened.

Check to see that the oil has preheated to 365 using a thermometer or the indicator on the deep fryer. If you do not have a thermometer, you can test using a cube of bread. The bread will brown within a few seconds, without absorbing very much oil.

When the oil has reached temperature, drop batter by rounded tablespoonfuls carefully into the hot oil. Fry for 2 to 3 minutes or until golden brown, turning once. The batter will also float, indicating it is done.

Using metal tongs or the deep fryer basket, remove the hush puppies and turn onto paper towels to drain.

Allow the oil to return to temperature before repeating with additional batter.


When frying, be sure to have the oil at the correct temperature and allow it to come back up to the temperature before cooking additional batches.


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