Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Classic Hush Puppies

 
One serving costs about $0.32

$0.32 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian side dish southern
spoonacular Score:39%

Spoonacular Score: 39%

 

Classic Hush Puppies is a vegetarian side dish. One serving contains 218 calories, 6g of protein, and 5g of fat. This recipe serves 8 and costs 32 cents per serving. Only a few people made this recipe, and 3 would say it hit the spot. A mixture of milk, baking soda, cornmeal, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Southern cuisine. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Try Hush Puppies, Hush Puppies, and Hush Puppies for similar recipes.

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Columbia Winery Cellarmaster's Riesling. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.

Columbia Winery Cellarmaster's Riesling

The Columbia Valley Cellarmaster's Riesling is sweet and beautifully balanced with classic floral aromas. This wine is almost clear in color, as Rieslings have very little pigment and are generally tank fermented. Flavors of juicy tropical fruit, peach and freshly squeezed lime create a zippy natural acidity.This wine pairs well with spicy Szechuan and Thai dishes, as well as glazed ham.

» Get this wine on Wine.com

Ingredients

Servings:
0.25 tsps
0.25 tsps baking powder
baking powder
0.25 tsps
0.25 tsps baking soda
baking soda
some
some canola oil
canola oil
4 cups
4 cups fresh dehydrated onion
fresh dehydrated onion
1 Tbsp
1 Tbsp lemon juice
lemon juice
1 cup
1 cup milk
milk
0.5 tsps
0.5 tsps parsley
parsley
1 tsp
1 tsp pepper sauce
pepper sauce
0.75 tsps
0.75 tsps salt
salt
1 tsp
1 tsp sugar
sugar
0.5 cups
0.5 cups whole wheat flour
whole wheat flour
2 cups
2 cups yellow cornmeal
yellow cornmeal
0.25 tsps baking powder
0.25 tsps
baking powder
0.25 tsps baking soda
0.25 tsps
baking soda
some canola oil
some
canola oil
4 cups fresh dehydrated onion
4 cups
fresh dehydrated onion
1 Tbsp lemon juice
1 Tbsp
lemon juice
1 cup milk
1 cup
milk
0.5 tsps parsley
0.5 tsps
parsley
1 tsp pepper sauce
1 tsp
pepper sauce
0.75 tsps salt
0.75 tsps
salt
1 tsp sugar
1 tsp
sugar
0.5 cups whole wheat flour
0.5 cups
whole wheat flour
2 cups yellow cornmeal
2 cups
yellow cornmeal

Equipment

paper towels
paper towels
mixing bowl
mixing bowl
frying pan
frying pan
whisk
whisk
oven
oven
paper towels
paper towels
mixing bowl
mixing bowl
frying pan
frying pan
whisk
whisk
oven
oven


Instructions

  1. In a cast iron skillet or a large heavy fry pan over medium-high heat, heat about 3 inches of oil to 350-360 F or until a small amount of batter dropped into the hot oil sizzles and floats
  2. In a large mixing bowl, combine all of the dry ingredients, parsley and onions.
  3. Add the lemon juice to the milk and set aside for 5 minutes (if using buttermilk omit the lemon juice). Add the egg and add to the milk, whisk to combine.
  4. Add 1 cup of the milk/egg mixture to the dry ingredients and combine to make a stiff batter (if the batter is too dry, add the rest of the milk; if the batter is too thin, add cornmeal). The batter should be thoroughly moistened, but should still hold a rounded shape on a spoon.
  5. Using a teaspoon, scoop up a heaping spoonful of batter and using another spoon (or fingertip) form into a rough ball and slide into the hot oil. Rinsing the spoon in cold water after every 3 balls makes forming them easier. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.
  6. Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter. Keep warm in the oven until all the hushpuppies have been fried and dinner is ready to serve. Serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.32
Ingredient
some canola oil
¼ cups fresh dehydrated onion
1 tablespoon lemon juice
1 cup milk
1 teaspoon pepper sauce
½ cups whole wheat flour
2 cups yellow cornmeal
Price
$0.30
$0.67
$0.10
$0.33
$0.02
$0.11
$1.02
$2.55

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
217 Calories
6g Protein
4g Total Fat
37g Carbs
6% Health Score
Limit These
Calories
217
11%

Fat
4g
8%

  Saturated Fat
1g
7%

Carbohydrates
37g
13%

  Sugar
3g
4%

Cholesterol
3mg
1%

Sodium
280mg
12%

Get Enough Of These
Protein
6g
12%

Manganese
0.59mg
29%

Fiber
4g
19%

Phosphorus
155mg
16%

Vitamin B6
0.31mg
15%

Magnesium
57mg
14%

Vitamin B1
0.18mg
12%

Selenium
8µg
12%

Zinc
1mg
11%

Iron
1mg
8%

Copper
0.14mg
7%

Vitamin B3
1mg
7%

Potassium
239mg
7%

Vitamin B2
0.1mg
6%

Folate
21µg
5%

Calcium
49mg
5%

Vitamin B5
0.42mg
4%

Vitamin E
0.47mg
3%

Vitamin C
2mg
3%

Vitamin D
0.4µg
3%

Vitamin B12
0.14µg
2%

Vitamin K
1µg
1%

Vitamin A
51IU
1%

covered percent of daily need

Related Recipes