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Hush Puppies
Sweet and Cakey substitution to fries.
Yield
2 dozen
Equipment
- Fryer
- .8 ounce portion scoop #50
Ingredients
- 120 grams (1 cup) yellow cornmeal
- 60 Grams (1⁄2 cup) Self Rising Flour (White Lily)
- 1 tea salt
- 35 grams (3 tablespoons) sugar
- 1⁄2 tea baking soda
- 1/2 cup hot water (KEY)
- 1 egg, beaten
- (Optional) 110 grams (1/2cup) buttermilk (add slowly so you don't get the batter too runny.)
- (Optional) 20 grams (2-3 tablespoon) finely chopped Sweet onion, green onion, jalapeno, cooked corn
- Neutral oil (for frying)
Instructions
- Mix all dry in large mixing bowls with whisk, whisk in egg and buttermilk until just incorporated. Adjust with flour or buttermilk if needed.
- Should looks like the best sand for a sand castle.
- Rest in fridge for 20 minutes (helps hydrate cornmeal and flour.
- Use a #50 (.8 ounce) portion scoop for hush puppies.
- Fry until golden
Why It Works
The heat from the hot water helps to gelatinize the starch in the cornmeal, which then creates the characteristic structure of the hushpuppy. The sugar and the leavening agents are key. You want to avoid dense batter. Making these light, airy, and slightly sweet is the key.
Tasting Journal
Date: 12/17/24
Tasting Notes: : The size on these needed to be bigger, Raise to .75 ounces, batter was too thin add 1/4 cup flour, I want it to be more crinkly like a cake donut, change to cake flour instead of AP . Sweetness needs to be higher, add 1 tablespoon of sugar or 1 tablespoon of honey ( Honey may make too dark). Should hold decent shape in the portion scoop. Maybe Cornmeal and flour should be equal.
References
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