By Paul Cormier, Salamanders of Kemptville
Time to get ready for the patio season. As a 5-C restaurant, “Cajun, Creole and Low Country Cooking with a Canadian twist”, we feel that you’d be hard pressed to find anything more delectable than Hush Puppies. No, they are not a comfortable pair of shoes; They are actually a terrific finger food treat to accompany BBQ, your favourite fish, such as blackened catfish or just as a snack. It goes great with a nice cold beer of any kind. My recent favourite is St. Ambrose Oatmeal Stout on tap at Salamanders.
Buttermilk Hush Puppies
Vegetable oil as needed for deep frying in a deep fryer or large pan
¼ cup of vegetable oil for the recipe itself
2 eggs at room temperature
1 cup of buttermilk
1 cup of cornmeal
1 cup of all-purpose flour
¼ cup of white granulated sugar
½ teaspoon of baking soda
½ teaspoon of salt
½ cup of minced onion
- Whisk the wet ingredients, i.e., the buttermilk, ¼ cup of vegetable oil and the eggs in a bowl.
- In a separate bowl, mix the dry ingredients, i.e., the cornmeal, flour, baking soda and salt.
- Fold the wet ingredients into the dry along with the minced onion; don’t over-mix.
- Heat up the oil in your deep fryer or pan to 365F (test by dropping a small piece of bread into the oil. If it takes 60 seconds to brown then you are at the right temperature).
- Make balls of dough (4 – 5 tablespoons worth), drop gently into the oil and fry till golden brown.
- Remove with a slotted spoon onto a paper towel to drain. Repeat till you are out of dough.
- If you want to keep these puppies warm, you can place in an oven pre-heated to no more than 200F.
If you have a “bubble” of folks over, just double or triple the recipe and get a bunch of people involved in the process. Meanwhile, don’t hesitate to be in touch at firstname.lastname@example.org. See you next week…