Saturday, February 25, 2012

Hushpuppies Made Simple

  A little while back, I had the pleasure of interviewing Jasone Parsons, the chef at our local Harbor Bay restaurant. We talked about recipes, kitchen tips and the variety of seafood dishes offered at Harbor Bay. 
  As a bonus, Jasone shared with me a recipe of his for hushpuppies. I personally, like the idea of variations, Mexican and Cajun are two of my favorite twists.

Hushpuppies Made Simple
2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising cornmeal
1 qt. oil for frying

In a medium bowl, mix eggs, sugar and onion. Blend in flour and cornmeal.
Heat 2 inches of oil to 365 degrees. Drop batter by rounded teaspoons and fry until golden brown. Cook in small batches to maintain oil temperature. Drain on paper towel. Serve hot.

Variations - Add creamed corn and jalapenos for Mexican style hushpuppies. For Mardi Gras theme, add minced green or red peppers and Cajun spice.

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