Cajun Sweet Corn Hush Puppies
Discover the delightful taste of Cajun cuisine with these Cajun Sweet Corn Hush Puppies. Infused with a hint of southern charm, these golden-brown balls of goodness are made from a blend of all-purpose flour and cornmeal, sweetened with just the right amount of sugar. Each hush puppy is packed with finely chopped onions and sweet green peppers, delivering a flavor explosion in every bite. Perfect for breakfast, brunch, or as a delightful side dish, they're best served hot and fresh, straight from the fryer. Gather your friends and family around the table and share these delicious treats that pay homage to Paul Prudhomme's culinary legacy!
N/A
Servings
200
Calories
10
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
white sugar
1/2 cup (none)
cornmeal
1/2 cup (none)
baking powder
2 tablespoons (none)
salt
1/4 teaspoon (none)
ground red pepper
1/8 teaspoon (none)
onion
1 cup (very finely chopped)
green pepper
1/2 cup (very finely chopped)
green onion tops
1/2 cup (very finely chopped)
egg
1 (beaten)
Instructions
1
In a large mixing bowl, combine the all-purpose flour, white sugar, cornmeal, baking powder, salt, and ground red pepper. Mix thoroughly, ensuring there are no lumps.
2
Add the finely chopped onions, green peppers, green onion tops, and beaten egg to the dry mixture. Stir until all ingredients are well combined. Keep in mind that the mixture will be quite dry at this stage.
3
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the batter for about 2 hours. Be careful not to exceed 3 hours, as the batter can become too moist.
4
Once chilled, fill a deep skillet, wok, or electric frying pan with your preferred oil and heat it to 330°F (165°C).
5
While the oil is heating, take small portions of the batter and shape them into balls. Aim for roughly 1-inch in diameter for even cooking.
6
Carefully slip the shaped hush puppies into the hot oil, making sure not to overcrowd the pan. Adjust the heat to low and fry in small batches until they are dark golden brown, which should take about 4 minutes.
7
Using a slotted spoon, remove the hush puppies from the oil and place them on paper towels to drain excess oil. Serve them hot for the best taste and texture.
Nutrition Information
8.75g
Fat
27.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cajun Sweet Corn Hush Puppies?
Cajun Sweet Corn Hush Puppies are golden-brown, deep-fried cornmeal balls infused with savory Cajun flavors and a hint of sweetness.
What is the main flavor profile of these hush puppies?
They offer a blend of southern sweetness from sugar and cornmeal combined with a savory kick from onions, green peppers, and red pepper.
How long should I refrigerate the batter?
The batter should be refrigerated for about 2 hours to allow the ingredients to bind properly.
What is the maximum time I can chill the batter?
You should not exceed 3 hours of chilling time, as the batter can become too moist for frying.
What is the ideal oil temperature for frying?
The oil should be heated to 330 degrees Fahrenheit or 165 degrees Celsius.
How large should each hush puppy be?
Aim for roughly 1 inch in diameter for even cooking and the best texture.
How long do they need to fry?
They should be fried for about 4 minutes until they reach a dark golden brown color.
Are these hush puppies vegetarian?
Yes, according to the ingredients list and tags, this recipe is vegetarian-friendly.
What type of flour is used in this recipe?
The recipe calls for 1 cup of sifted all-purpose flour.
What gives these hush puppies their Cajun kick?
The ground red pepper, onions, green peppers, and green onion tops provide the signature Cajun flavor.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What vegetables are needed for this recipe?
You will need finely chopped onions, green peppers, and green onion tops.
Can I use a regular skillet for frying?
Yes, you can use a deep skillet, a wok, or an electric frying pan.
Should these be served hot or cold?
They are best served hot and fresh, immediately after they have been drained of excess oil.
What is the fat content per serving?
The fat content is 8.75 grams per serving.
How much cornmeal is required?
The recipe requires 1/2 cup of cornmeal.
What should I do after removing them from the oil?
Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
Is the batter supposed to be dry before refrigeration?
Yes, the mixture will be quite dry when you first combine the wet and dry ingredients.
What kind of sugar is used?
The recipe calls for 1/2 cup of white sugar.
How much baking powder is used?
This recipe uses 2 tablespoons of baking powder.
What is the carbohydrate content?
There are 27.5 grams of carbohydrates per serving.
Can I serve these for breakfast?
Yes, they are tagged as a great option for breakfast, brunch, or as a side dish.
Whose culinary legacy does this recipe honor?
This recipe pays homage to the culinary legacy of Paul Prudhomme.
How many ingredients are in this recipe?
There are 10 total ingredients used in this recipe.
How should the onions and peppers be prepared?
They should be very finely chopped to blend well into the batter.
What is the protein content?
Each serving contains 2.5 grams of protein.
Do I need to beat the egg before adding it?
Yes, the recipe specifies using one beaten egg.
How much salt is in the recipe?
The recipe uses 1/4 teaspoon of salt.
What happens if I overcrowd the pan?
Overcrowding the pan can drop the oil temperature and lead to uneven cooking or greasy hush puppies.
How much ground red pepper is included?
The recipe calls for 1/8 teaspoon of ground red pepper for a subtle heat.