Okay, so I’ve always been a fan of those little fried goodies they serve at Long John Silver’s, you know, the hush puppies. They are so tasty. I finally decided, “Why not try making these myself?” So, I did some digging and figured out what goes into them and here’s how it all went down.
Gathering Supplies
First things first, I had to get all the stuff I needed. It turns out, the main thing in these hush puppies is cornmeal. Who would’ve thought? I made a quick list: cornmeal, flour, sugar, baking powder, salt, an egg, milk, and some finely chopped onion. I already had most of this stuff in my kitchen, just had to buy cornmeal specifically.
Mixing the Batter
I grabbed a big bowl and started mixing. I put in the dry ingredients first – the cornmeal, flour, a bit of sugar, baking powder, and a pinch of salt. Gave that a good whisk. Then, in a separate bowl, I beat one egg and mixed it with milk and the chopped onion. After that, I poured the wet ingredients into the dry ones and stirred until it all came together. The batter was kinda thick, which I guessed was a good sign.
Frying ‘Em Up
Next up, frying. I heated up some oil in a deep pan. You gotta make sure the oil is hot enough, or else the hush puppies will be greasy. I dropped spoonfuls of the batter into the hot oil. They started to puff up and turn golden brown. It smelled amazing! I fried them for a few minutes on each side until they were cooked through. Oh, it’s important to fry them in batches. I put too many hush puppies into the hot oil once. They didn’t cook well.
The Taste Test
Finally, the moment of truth! I took the hush puppies out of the oil and let them cool a bit on some paper towels. Then, I took a bite. They were crispy on the outside and soft on the inside, just like the ones at the restaurant! I was so proud of myself. I should have made them earlier. They were delicious, and the taste was similar to what I expected.
Make Ahead
I did some research online and found that the batter can be made ahead of time. I made some of the batter in advance yesterday and stored it in the refrigerator. It’s a great way to save time. Also, I found that the origin of the name “hush puppy” was interesting. It’s said that fishermen would fry up bits of dough to quiet their barking dogs. The name is so cool!
All in all, it was a fun experiment. I’m definitely going to be making these again. Maybe next time, I’ll try adding some different spices or maybe even some jalapenos for a little kick! I will add less salt next time to make them healthier. It’s very interesting to make Long John Silver’s hush puppies at home. If you’re a fan of hush puppies, I highly recommend giving this a try. It’s easier than you might think, and it’s really rewarding to make something so tasty from scratch.
- Cornmeal: A must-have for that classic hush puppy texture.
- Flour: Just regular all-purpose flour works great.
- Sugar: Adds a hint of sweetness.
- Baking Powder: Makes them fluffy.
- Salt: But don’t overdo it.
- Egg: Binds everything together.
- Milk: For moisture.
- Onion: Finely chopped, adds a nice flavor.
