Hushpuppies

About Hushpuppies

Ingredients

• Yellow cornmeal (polenta) 1½ cups
• Refined flour ½ cup
• Baking powder 1 tsp
• Baking soda ½ tsp
• Salt to taste
• Medium onion, chopped ½
• Fresh coriander leaves, chopped 2 tsps
• Paprika powder 1 tsp
• Cayenne pepper 1 tsp
• Medium red capsicum, chopped ½
• Eggs 2 to 3
• Yogurt 3 to 4 tbsps
• Oil to deep-fry

How to Make Hushpuppies (Stepwise Photos)

Method

1. Take cornmeal, refined flour, baking powder, baking soda and salt in a mixing bowl and mix.
2. Add onion, coriander leaves, paprika powder, cayenne powder, red capsicum, eggs and yogurt and mix well
3. Heat sufficient oil in a wok.
4. Drop spoons full of batter into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
5. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps