Peppery ’Pups

Name: Peppery ’Pups
Cuisine: American
Ingredients: ¾ cup cornmeal, preferably white stone-ground; ⅓ cup all-purpose flour; ¾ teaspoon sugar; ½ to 1 teaspoon cayenne; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon table salt; ½ cup buttermilk; ¼ cup minced onion; 1 large egg, lightly beaten; Peanut oil for deep-frying

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

These red pepper hushpuppies are a Carolina barbecue specialty. Because of their crunch, they may go better with the ‘Q’ than with fried fish, the more common mate.

Ingredients

¾ cup cornmeal, preferably white stone-ground
⅓ cup all-purpose flour
¾

Americas
United States
Carolina
Side dish
Vegetarian

Method

In a medium-size bowl, stir together the cornmeal, flour, sugar, cayenne, baking powder and soda, and salt. Mix in the buttermilk, onion, and egg.
Pour enough oil in a skillet to measure at least 2 inches in depth. Heat the oil to 350°F. Gently spoon in the hushpuppy batter by the tablespoon. Try a test pup first. It should quickly puff up and, when done, be de