Best Coconut Hushpuppies Recipes
COCONUT HUSHPUPPIES
There is a restaurant on Isle of Palms right outside of Charleston, SC called Coconut Joes. They serve the BEST coconut hush puppies! I wanted to try and duplicate the recipe but could not find it any where so I came up with these and they tasted great! They are still no coconut Joes but they are the closest thing I'm going to get without having to get a job at the place and stealing the recipe. I hope you enjoy them!
Provided by Leah Stacey @CookingMaven
Categories Other Appetizers
Number Of Ingredients 13
Steps:
- Use a deep pot or fry daddy. Heat the oil to 350-375 degrees
- Using a mixing bowl, stir together the cornmeal, flour, sugar, baking soda, salt and nutmeg. stir in the onion.
- In a small bowl, stir together the buttermilk and egg.
- Pour the buttermilk mixture into the dry ingredients and mix until blended.
- Add the coconut extract, and cream of coconut to the mixture and stir. Then add the coconut flakes. Mix it all together until well blended.
- Drop the batter, 1 teaspoon at a time, into the oil or if you have a small cookie scoop then use that. Do not crowd. The hushpuppies will grow larger as they fry. Turn them half way through so that both sides are golden.
- Remove and place on a papertowel lined plate. Enjoy!
HUSH PUPPIES
Down the street from our previous home in Los Angeles, there's a small joint called Mel's Fish Shack. You choose from any number of pieces of fish that they batter and fry, and we'd always get an order of hush puppies to go with it. I remember many sunny days on our porch, crunching through those crunchy puppies with my mouth slightly open to let all the steam out! I was never good at waiting for food to cool down! When I asked them if they'd share their recipe, the owner looked at me like I was weird and said, we just buy them. I was so disappointed, but then was so happy to find out they're really easy to make! Here's my version, inspired by an Indian teatime snack, dhokla, which is a savory steamed chickpea cake that's doused with mustard seeds, curry leaves and coconut.
Provided by Aarti Sequeira
Time 50m
Yield 4 servings (about 20 hush puppies)
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with a triple layer of paper towels, then set a wire cooling rack over the top. Set aside.
- For the tempering oil: Warm the ghee in a small skillet or tadka pan over medium heat. Drop a couple of mustard seeds into the ghee; if they sizzle immediately, then it's hot enough. Add the remaining mustard seeds and the green chile. Cook about 5 seconds, then carefully add the curry leaves (they will splutter!). Cook about 30 seconds, then pour into a small bowl and set aside to cool down.
- For the hush puppies: Whisk the cornmeal, flour, baking powder and soda, turmeric and salt together in a large bowl. In another bowl, whisk the buttermilk, egg and lime zest together. Stir the wet ingredients and the now cooled-off tadka into the cornmeal mixture until just combined. Set aside to rest at room temperature for 10 minutes.
- Meanwhile, fill 10-inch cast-iron skillet with frying oil about 3/4-inch deep, or fill a deep-fryer. Preheat until it registers 375 degrees F.
- Drop little balls (about 1 tablespoon) of batter into the oil, being sure not to overcrowd the skillet. Fry, flipping often, until deep golden brown, 2 to 4 minutes. Transfer the hush puppies to the prepared rack, then sprinkle with salt and lime juice and keep warm in oven.
- To serve, sprinkle with the cilantro and coconut.
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