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Southern Fried Hushpuppies
Southern United States — Mother recipe · en it
This crispy and delicious Southern classic is perfect for an appetizer, featuring a blend of cornmeal and potatoes.
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 200 g of potato pulp
- 200 g of cornmeal
- 2 eggs
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 tablespoon of chopped onion
- 1 tablespoon of cane sugar
- Cold water as needed
- Oil for frying
Method
- Mix the potato pulp with cornmeal, eggs, olive oil, salt, pepper, chopped onion, and cane sugar.
- Add cold water as needed to achieve a smooth and uniform consistency.
- Form small balls with the mixture and briefly dip them in olive oil before frying.
- Fry at medium-high heat in plenty of hot oil until the hushpuppies become crispy.
- Serve hot with a sprinkle of salt or with barbeque sauce.
The story
Hushpuppies have uncertain origins but have become a Southern classic, often enjoyed alongside a cold beer.
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