|Schneiders Juicy Jumbos, chopped into bite size pieces|
|6 cups||(1500 mL) peanut oil or vegetable oil|
|1 3/4 cups||(425 mL) self-rising cornmeal|
|3/4 cup||(175 mL) self-rising flour|
|1/2 tsp||(2.5 mL) baking soda|
|1/2 tsp||(2.5 mL) salt|
|1||bunch green onions, chopped|
|1 cup||(250 mL) cheddar cheese, grated|
|1 1/2 cup||buttermilk|
|1||egg, lightly beaten|
|2 cups||(500 mL) chipotle mayo dipping sauce, premade|
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt.
Stir in the onion.
In a small bowl, stir together the buttermilk, and egg.
Pour the buttermilk mixture into the dry ingredients and mix until blended.
Add hotdogs and cheese, mix to incorporate.
Drop the batter, 1 teaspoon at a time, into the oil.
Dip the spoon in a glass of water after each hushpuppy is dropped in the oil.
Fry until golden brown, turning the hushpuppies during the cooking process.
Season with salt and serve with dipping sauce.
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