HUSH PUPPIES
Norman & Janet Van Aken
Yield: Approximately 20
2 Cups plus 2 Tablespoons stone ground yellow cornmeal
2 Tablespoons sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 Cups buttermilk
1 egg
1 teaspoon Escabeche Rub
Oil for Frying
Combine the cornmeal, sugar, salt, baking powder, baking soda in a medium bowl.
Whisk the buttermilk and egg in another bowl.
Now add the wet to the dry ingredients, whisking until just combined. Set aside to rest for 5 minutes or so.
Heat the oil in a heavy bottomed deep pan to 340 degrees.
Spoon the batter and form an ‘oval’ soup spoon using two spoons carefully into the hot oil.
Allow to cook about 90 seconds to 2 minutes, carefully turning the ‘puppies’ over once or twice to cook evenly.
When they are golden lift them out and drain on absorbent toweling.
Now roll the warm ‘puppies’ in the Escabeche Spice mix.
Place on a cookie rack and keep warm until ready to serve.
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