This puppy hash recipe makes for deep fried fun

silence puppies

active time:20 minutes

total time:30 minutes

stakes:4 to 6 (makes 20 to 24 pups)

active time:20 minutes

total time:30 minutes

stakes:4 to 6 (makes 20 to 24 pups)

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I have a confession: I haven’t eaten many hush puppies in my life yet. I come from a cornbread family, and the few times I run silent dogs in restaurants have been unforgettable. But after frying a few batches to develop a recipe for these cornmeal pancakes, I realized how amazing they are.

This slightly sweet cornmeal mixture, lightly seasoned with black pepper and studded with sliced ​​green onions (some cooks add onions, corn, or pepper instead) is a delicious treat. But the true sign of a wonderful hush puppy is its texture – a crisp exterior that results in a soft, fluffy center – and this recipe produces just that.

hush puppies, a staple of southern and soulful cuisines, are usually found on barbecue dishes and fried seafood. There are a lot of legends about how the name came about. (Perhaps the most common was that fritters were used to calm barking dogs.) Robert Moss found in Serious Eats that the term predates the food item, and that pancakes had other names in various parts of the country. He wrote: “At least two decades before ‘hushpuppy’ appeared in print, South Carolina residents enjoyed what they called ‘red horse bread.'” The red horse was one of the common types of fish (along with bream, catfish, and trout) caught in the rivers of South Carolina and served in fish fry along the banks.”

Romeo Jovan’s specialty, an African American man born into slavery, “red horse bread, picked up in a newspaper, was made simply by mixing cornmeal with water, salt, and eggs, dropping it with a spoon into hot lard into which the fish was placed and fried. Moss writes. Besides ‘red horse bread,’ Southerners had many other names for what we now call hushpuppies, such as ‘wampus’ in Florida, ‘red devils’ and ‘three-fingered bread’ in Georgia.

Whatever you call it, they are delicious.

A guide to cornmeal, grits and polenta – and how to know when to use it

This recipe begins with a mixture of cornmeal and all-purpose flour. I’ve tried different proportions and found that I prefer the texture created with equal parts of each. Recipe editor Ann Maloney preferred the 3-to-1 ratio of cornmeal to flour for the extra corn flavor it gave her hushpuppies, so I’ve included it as a variation in the recipe below if you feel the same. Season the mixture with ground black pepper for extra flavor — but you can make your own by adding other seasonings, such as cayenne pepper or paprika — and the yogurt gives a nice flavor to the puppies.

A word of caution: Don’t over-mix the mixture – it can result in thick, awkward hush puppies. Also important is the short rest period, which allows time for the cornmeal to rehydrate and any gluten to relax a bit, resulting in moister, more tender pancakes. Then it’s frying time! I made mini dogs the size of a golf ball, but you can mold them into different shapes and sizes, as desired, just note that frying time may vary.

How to properly reuse and dispose of cooking oil

Last but not least, although they’re great on their own, spices—like spicy remoulade sauce or honey butter—make these muted pups irresistible.

storage: Keep leftovers in the refrigerator for up to 4 days.

the difference: For more corn flavor but a coarser texture, you can replace up to ½ cup of all-purpose flour with extra cornmeal.

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  • 1 cup (140 grams) medium mashed Corn Starchpreferably a stone floor (see contrast)
  • 1 cup (125 grams) all-purpose flour (see variation)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine salt, plus more for sprinkling (optional)
  • 1 cup (240 ml) finely-milled milk, at room temperature
  • 4 tablespoons (half stick) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 green onion, thinly sliced ​​(about 1/4 cup)
  • Peanut or vegetable oil for deep frying
  • remoled sauce or honey butter for serving (optional)

In a medium bowl, whisk together the cornstarch, flour, sugar, baking soda, pepper, and salt until well combined. In a separate medium bowl or large measuring cup, whisk together milk, butter, and eggs until well combined. Add the buttermilk mixture to the cornmeal mixture and stir until completely combined, then stir in the green onions. Let the mixture rest for 10 to 15 minutes.

Meanwhile, add enough oil to a medium or large heavy-bottomed pot to rise 1 1/2 inches on the sides and set over medium-high heat. Heat it until the temperature of your deep fryer or instant-read registers 350 degrees. (You can also check the temperature of the oil by dropping a small amount of the mixture into the oil. It should immediately start to boil and turn golden.) Place a wire rack on top of a large rimmed baking sheet or place in a tray with paper towels and set near your work area. .

Use a medium cookie spoon to drop golf-ball-sized rounds (about 2 tablespoons each) of the mixture into the oil, about 6 at a time so you don’t crowd the pan and cause the oil temperature to drop too low. (You can use two spoons if you don’t have a cookie scoop.)

Fry occasionally, turning the pups using a spider or slotted spoon and adjusting heat as needed until oil remains about 350 degrees, until nicely browned, 3 to 4 minutes. Transfer the pups to the prepared pan and sprinkle with salt, if desired. Reply to the reminder. Serve hot with remoulade or honey butter sauce for dipping, if desired.

Due to the diversity of oil absorption, the components are very variable for a useful analysis.

Recipe from a team writer Aaron Hutcherson.

Tested by Aaron Hutcherson; Email questions to voraciously@washpost.com.

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