![]() Use a slotted spoon to transfer the hush puppies from the oil to a paper towel-lined plate.Cook the hushpuppies until they are golden brown on all sides and float in the oil. I like to use my 1.5 tablespoon cookie scoop and fill it about ⅔ full with batter. Fry the hushpuppies in batches, about 6-7 at a time. Using a tablespoon size cookie scoop or two tablespoons, drop balls of batter into the hot oil.Clip a candy or deep fry thermometer to the side of the pan to monitor the oil temperature. Heat oil in a 6-quart Dutch oven over medium-high heat until it has reached 365☏ (185 ☌). ![]() Lastly, fold in the chopped onions with the spatula.
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