Ingredients for Creole Hush Puppies
- Self Rising Cornmeal
- Cream Style Corn
- Diced Tomatoes With Green Chilies
- Eggs
- 1 cup buttermilk
- Onions
- Banana Pepper
- Bell Pepper
- Creole Seasoning
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How to Make Creole Hush Puppies
- In a large bowl, whisk together 2 cups yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (optional, omit for mild version), and 1/2 teaspoon black pepper.
- Add 1 (10 ounce) can of Rotel diced tomatoes (mild or original), 1 cup buttermilk, 1/4 cup vegetable oil, and 1 large egg. Gently stir until just combined; do not overmix.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 375°F (190°C). Use a candy thermometer to monitor the temperature.
- Using a spoon or small cookie scoop, drop rounded tablespoons of batter into the hot oil, ensuring not to overcrowd the pot.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Adjust cooking time depending on the size of the hushpuppies.
- Remove hushpuppies from oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
36g
Fat
7g
Carbs
32g
