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Paul Prudhomme's Sweet Hush Puppies

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“An inexpensive, tasty Celebrity Chef recipe. Prep time includes refrigeration time.”
3hrs 4mins

Ingredients Nutrition


  1. In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
  2. Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
  3. Note: Mix will be very dry.
  4. Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
  5. Shape the dough into small balls for deep frying.
  6. In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
  7. Drain on towels and serve hot.

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