Monday, March 17, 2014

Stovetop Hushpuppies – No Deep Frying Required!

Growing up on Lake Erie, you’d think I ate a lot of perch as a kid.

Not really.

Maybe my parents don’t care for it or maybe my mom thought it was a pain to bread and deep fry fish. I don’t know. Other than the occasional fish stick or fast food fish sandwich I don’t remember eating a lot of fish and that’s a shame. Fish is one of our go tos for a quick meal (or more realistically I've-put-off-planning-anything-for-dinner-it-is-late-and-we-are-hungry-and-want-food-NOW meal) although we usually sauté it in olive oil, grill it, or pop it in the oven unbreaded because fried food sometimes kills my stomach.

Apparently I was born with the fussy stomach of a little old lady. *pout*

But that hasn't stopped me from liking fish’s best friend hush puppies. I only eat them when we are in restaurant because deep fat frying is a big messy pain (not to mention the whole fussy stomach thing or not so heart healthy depending upon what you use for frying thing.)



Husband recently put the hush puppy bug in my ear during dinner one evening which led to a craving. We car share and of course my craving hit its peak while he was out during my lunch time. Creating a baked hush puppy recipe was the only option.

No Fry Baked Hush Puppy Recipe


Some folks bake hush puppies in the oven to get around frying them. That works fine but it takes a little longer and you know how I hate to wait. Those hushpuppies look a lot like corn muffins rather than a round hush puppy, there’s that.

A Cast-Iron Aebleskiver Pani (Danish pancake) pan came to my rescue. Well actually I wanted the cast iron pan  but I use a Babycakes Cake Pop Maker because I got it as a gift. It has yet to make an actual cake pop - only Ebleskiver.

So use whatever option you like.

You will need:

1 cup of cornmeal
1 teaspoon of baking powder
1/2 tablespoon of salt
3 Tablespoons of chopped onions
1 teaspoon of sugar (if you like it sweet. Otherwise you can leave it out.)
1 egg
1/2 cup of butter milk or cow's milk+ 1/2 tablespoon of vinegar (to make buttermilk or soy milk (for a lactose free option that keeps the tangy buttermilk taste.)
Butter or lactose free equivalent to butter the pan

 Make it: 

 1. Throughly mix the cornmeal, baking powder, salt, onions, and optional sugar in a mixing bowl.

 2. Add the egg and milk to the mixture and stir to throughly combine the ingredients so they are all nice, happy friends.


Hushpuppy batter!

 3. Grease the ebelskiver pan with butter and fill the depressions with the hush puppy batter.

Filling!

If you use an Ebleskiver pan your hush puppies will be bigger than mine from the cake pop maker but equally good!

4. Allow the hush puppies to cook for approximately 5 minutes or until they are golden brown.

5. Use a fork to flip the hushpuppies over in the Ebleskiver pan (although traditionally you use a knitting needle. I use a fork because the silverware drawer is closer than the store where they sell knitting needles.) Allow the hushpuppy to cook for another 5 minutes or so until it is golden brown.

Flip it. Flip it good.

6. Try to ignore your cute puppy who wants to be hushed during the cooking process.


I think someone let the air out of my dog.

7. Remove from the heat and eat!

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