Kardea fries up half of her sweet and mouthwatering cornmeal puffs with an enjoyable Lowcountry twist– fresh okra right in the batter!
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Kardea Brown shares down-home, Southern recipes from her South Carolina cooking area. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and discovered to cook in her granny's kitchen. These days, she takes generations of family dishes and makes them her own as she cooks for friends and family at her Sea Island house.
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Hushpuppies Two Ways
RECIPE THANKS TO KARDEA BROWN
Total: 45 minutes
Active: 45 minutes
Yield: 3 dozen
Veggie or canola oil, for frying
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1 tablespoon Miss Brown's House Spices, dish follows
1/2 teaspoon baking powder
1/2 sweet onion, cut into big pieces
1 large egg
3/4 cup buttermilk
3/4 cup thinly sliced okra
Nonstick cooking spray, for the cookie scoop
Whipped Honey Butter:
1 stick (8 tablespoons) salted butter, at room temperature
1/4 cup honey
Miss Brown's House Flavoring:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon newly ground pepper
Special devices: a cookie scoop; a deep-fry thermometer
For the hushpuppies: Put enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F.
Combine the cornmeal, flour, Home Spices and baking powder in a medium bowl. Pulse the onions in a food processor till carefully minced. Add to the cornmeal mixture and stir to combine. Add the egg and sufficient buttermilk to dampen into a batter. Separate half of the batter to another bowl, then stir the okra into among the batters. (Make certain the batter isn't too thin. It ought to hold its shape when scooped out with a spoon.).
Arrange some paper towels in a flat pan and location a cake rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil utilizing a cookie scoop covered with nonstick cooking spray, and cook up until golden brown, 2 to 2 1/2 minutes depending upon the size (see Cook's Note). Drain pipes the hushpuppies on the cake rack.
Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies.
Miss Brown's Home Flavoring:.
Yield: 5 tablespoons.
Stir together the garlic powder, onion powder, paprika, salt and pepper in a little bowl. Store in an airtight container.
Cut open the very first hushpuppy after frying to make sure they're done all the method through. The cooking times always vary with hushpuppies because of the size differences.
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Kardea Brown's Hushpuppies Two Ways|Delicious Miss Brown|Food Network.