Hushpuppies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 1 cup buttermilk
- 1 cup yellow cornmeal
- vegetable oil
- 2 large eggs beaten
- 1 large onion grated
- 1/2 cup green onions
- 1 1/4 teaspoons memphis rib rub
- 2 each jalapenos seeded and minced
- Carbohydrate 19.3409107728113 g
- Cholesterol 141.653333333333 mg
- Fat 3.83560968494975 g
- Fiber 1.30833697740148 g
- Protein 6.66547414314836 g
- Saturated Fat 1.17817884981167 g
- Serving Size 1 1 Serving (88g)
- Sodium 279.898310680871 mg
- Sugar 18.0325737954098 g
- Trans Fat 0.660184624072511 g
- Calories 138 calories
Preheat a deep-fryer filled with oil to about 3/4 of the way full to a temperature of 375 degrees F. While the oil is heating, combine the cornmeal, flour, sugar, salt, Memphis Rib Rub, baking powder, baking soda and black pepper in a mixing bowl and whisk to combine. In a second mixing bowl, whisk together the eggs, buttermilk, grated onion, green onions and jalapenos. Add the wet ingredients to the dry ingredients and stir just until a batter comes together. Be careful not to overmix. When the oil is hot, drop 1 1/2 tablespoons of the batter at a time into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through, 3 to 4 minutes. Remove using a slotted spoon and let rest on a paper lined plate briefly before serving hot.
