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How to Make Hush Puppies. Step 1: To make, simply combine your "wet" ingredients - creamed corn, green onion, pepper jack cheese, sharp cheddar, bacon and eggs with your dry ingredients - cornmeal, flour, baking powder, sugar and some spices to form a batter. Step 2: Heat the oil in a large pot to 350 degrees F.
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Directions. In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined. In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil.
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Instructions. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and taco seasoning. Fold the chiles, beer, and eggs into the batter until just combined. Allow the batter to rest while heating 3" of cooking oil in a large pot to 350°. Working in batches, drop the batter into the heated oil by heaping tablespoons.
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Be careful not to overmix the batter. The cornmeal batter sits in the refrigerator for about a half-hour for best results, then the frying begins. Fry the hush puppy batter with rounded teaspoonfuls on each side for 2 - 3 minutes. Drain them on a paper towel and let them cool some before biting into one.
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Directions. Heat the oil to 350°F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeño, corn, and eggs, until blended. Allow to stand 5 minutes. Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden.
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Preheat oil in a large pot to 350 degrees F; In a bowl mix together buttermilk, oil, eggs, corn, onions, cilantro, and cheese. Set aside. In another mixing bowl mix together cornmeal, flour, baking soda and salt.
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In a large bowl, whisk together all the dry ingredients. In a smaller bowl, mix the wet ingredients and jalapeños. (The vinegar with curdle the milk a little.) Add the wet ingredients to the dry mixture all at once. Stir until just blended. Turn the burner to medium-high heat. Heat a large pot of oil to 375 degrees F.
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Stir together first 6 ingredients in a large bowl; make a well in center of mixture. Combine egg and milk; add to dry ingredients, stirring just until dry ingredients are moistened. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees F. Drop batter by rounded tablespoonfuls into oil; fry 2 to 3 minutes or until hush puppies are.
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Step 1. Make the batter. In a large bowl, combine the dry ingredients, and whisk to mix. In a medium bowl, whisk the egg and buttermilk. Stir the wet mixture into the dry mixture, just until combined. Then, fold in the onion. Step 2. Scoop and fry. Then, heat your oil to 375°F and prepare to fry.
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All you do is whisk your mix and flour, egg, and other ingredients together in a bowl, then add your milk and egg. Stir just until it's wet. In a skillet or dutch oven heat the oil. About 2 inches of oil will work, over medium high heat. Use a tbsp to scoop up the thick batter and gently drop batter into the hot oil.
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Heat oil in a deep fryer to 350 degrees. In a small bowl, combine the cornmeal and flour. Stir in onion, egg and corn. Add water and beer and form into a stiff batter. Shape batter into small balls using a small ice cream scoop. Fry in single-layer batches in hot oil until golden brown, about 2 minutes. Serve hot.
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How To Make mexican hush puppies. Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg and milk. Add to dry ingredients, stirring just until moistened. In a dutch oven, pour about 3 inches of oil. Heat to 375F. Carefully drop batter by rounded tablespoonsful into hot oil. Fry a few at a time 3 to 4 minutes.
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Wet Ingredients - In another bowl whisk together the egg and buttermilk. Combine - Add to the dry ingredients with the onion. Mix until fully moistened. Let the batter rest on the counter while the oil heats. Heat the Oil - Heat the oil to 350°F. Use a spoon or medium ice cream scoop to divide the dough.
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Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg and milk; add to dry ingredients, stirring just until moistened.
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Directions. Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5.
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To start the hush puppies, combine cornmeal, flour, sugar, cheese, and poblano pepper in a bowl. Add in egg and buttermilk. Let batter stand for at least 10 minutes, this will allow the batter to expand and rise. Heat oil in a large stockpot or a Dutch oven over medium-high heat.
