Hush Puppies

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See original recipe at: rachaelraymag.com

kept byAdam.R.Hill
recipe byrachaelraymag.com

Notes:

Makes 12
Ready in 30
Prep: 15
Cook: 15

Adjust seasoning to taste

Categories:
- Cajun
- Corn
- Favorite
- Fry
- kept.
- Side Dish

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Ingredients:

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tsp paprika
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp powdered mustard
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup canned creamed corn
1/3 cup milk
1 large egg, lightly beaten
1/2 small onion, finely chopped
Vegetable oil, for frying

In a large bowl, whisk together the cornmeal, flour, spices, sugar, baking powder and salt. Add the creamed corn, milk, egg and onion; stir until just combined.
Fill a large pot with enough oil to reach a depth of 2 inches and heat over medium-high heat until it registers 350 degrees on a deep-fat thermometer. Working in 3 batches, and using a soup spoon, drop heaping spoonfuls of batter into the oil. Fry, turning occasionally after the hush puppies rise to the top, until browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve warm.

See original recipe at rachaelraymag.com