Cuisinart CDF-100 Hush Puppies, When you are ready to use the batter, pinch freshly ground pepper

Add the corn, red pepper, green onion, and hot sauce to the batter. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours.

When you are ready to use the batter:

Fill the Cuisinart™ Deep Fryer with vegetable oil to the maximum line. Preheat to 375˚F. While the oil is heating, place the egg white in a separate mixing bowl and beat until stiff but not dry peaks form. Carefully fold the white into the batter in 2 additions, using a large rubber spatula. Be sure to completely incorporate the two.

When oil is ready, lower the basket in the oil. Carefully spoon ¼ cup of batter at a time in to the oil. Fry in batches – do not overcrowd – for a total of 4 to 6 minutes, turning fritters halfway through cook time. Lift basket and let the oil drain out. With a pair of tongs, place on layered paper towels to drain, season with salt and serve.

Hush Puppies

Makes about 20 hush puppies

1cup cornmeal (yellow or white)

¹⁄³ cup plus 1 tablespoon buttermilk

3tablespoons all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

pinch freshly ground pepper

2 tablespoons finely minced yellow or white onion

1 large egg, lightly beaten

Place cornmeal and buttermilk in a medium bowl and stir. Let stand for 15 to 20 minutes. Stir in flour, sugar, baking powder, baking soda, salt, and pepper. Add onion and egg, stir until blended and smooth.

Fill the Cuisinart™ Deep Fryer to the maximum level. Preheat to 375°F. Lower the basket into the oil. Drop the batter by tablespoonfuls into the hot oil, about 5 at a time – do not crowd. Fry about 3 to 4 minutes, turning to cook on all sides after they start to float, until crispy and golden brown on the exterior. Lift basket from oil and let drain. Use tongs to transfer Hush Puppies to layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200°F oven.

Variations to Hush Puppies:

Add 1 to 2 tablespoons chopped fresh sage or chives to the batter.

Add 1 to 2 tablespoons chopped seeded fresh jalapeño pepper to the batter.

Add 2 tablespoons shredded Parmesan or Asiago cheese to the batter.

Hush Puppy Batter may also be used to make Corn Dogs or Mini Corn Dogs. Dust hot dogs or mini wieners in flour. Coat with a layer of Hush Puppy batter, about 1⁄8-inch thick. Lower basket into preheated oil. Gently add coated dogs to hot oil and cook until golden brown and floating. Turn with tongs to cook evenly on all sides. Lift basket and let drain. Remove from basket with tongs and drain on layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200°F oven.

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