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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a really neat variation on Hushpuppies. I like them served with a spicy cocktail sauce. Friend cooked these a couple of weeks ago, and I bothered her to the point she gave me the recipe... it's from The New Low-Country Cooking, cookbook. Ingredients:
2–3 dozen oysters, shucked and drained (can use the ones in the tubs, but the fresher, the better) |
1-1/2 cups yellow cornmeal |
1/4 cup all-purpose flour |
3/4 tbsp baking powder |
1 tsp baking soda |
1 tsp ground coriander |
1/2 tsp chili powder |
1/2 cayenne pepper |
1/2 onion, grated |
1-3/4 cups buttermilk |
3 large eggs, lightly beaten |
vegetable shortening or cooking oil for deep-frying |
2 cloves garlic, minced (optional) |
Directions:
1. Begin heating the shortening or oil in a deep-fryer or a cast-iron skillet over medium heat.
2. In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, coriander, chili powder, and cayenne.
3. Stir in the grated onion. (can add the garlic here)
4. Stir in buttermilk and eggs until combined.
5. Heat the oil until it registers 375°F on a deep-fat thermometer.
6. Dip oysters into the batter and carefully drop them into the fat (in batches if necessary).
7. Fry on one side until golden, 2 to 3 minutes. Turn and fry the other side until completely golden.
8. Using a slotted spoon, transfer the cooked oyster hushpuppies to several layers of paper towels to drain.
9. Serve immediately.
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