North Carolina Tarheel Hushpuppies

Introduction

History

Hushpuppies have been a beloved dish in the South for generations. The exact origins of the dish are unclear, but it is believed to have been created by Southern cooks as a way to use up leftover cornmeal batter from frying fish. The name "hushpuppies" is said to come from the practice of tossing the fried cornmeal balls to the dogs to "hush" them up.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure the oil is hot enough before frying the hushpuppies to ensure they cook evenly and become crispy.

- Use a deep fryer or a heavy-bottomed pot for frying to prevent splattering.

- Do not overcrowd the fryer with hushpuppies, as this can lower the oil temperature and result in soggy hushpuppies.

- Drain the hushpuppies on paper towels after frying to remove excess oil.

Serving Suggestions

Serve North Carolina Tarheel Hushpuppies as a side dish with fried fish, shrimp, or barbecue.

Cooking Techniques

Deep frying

Ingredient Substitutions

Use self-rising cornmeal instead of cornmeal and baking powder.

- Substitute buttermilk for regular milk for a tangier flavor.

Make Ahead Tips

Prepare the batter ahead of time and fry the hushpuppies just before serving for the best results.

Presentation Ideas

Serve North Carolina Tarheel Hushpuppies in a basket lined with a checkered napkin for a classic Southern presentation.

Pairing Recommendations

Pair North Carolina Tarheel Hushpuppies with fried catfish, coleslaw, and hushpuppies for a traditional Southern meal.

Storage and Reheating Instructions

Store leftover hushpuppies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until crispy.

Nutrition Information

Calories per serving

Each serving of North Carolina Tarheel Hushpuppies contains approximately 120 calories.

Carbohydrates

Each serving of North Carolina Tarheel Hushpuppies contains approximately 15 grams of carbohydrates.

Fats

Each serving of North Carolina Tarheel Hushpuppies contains approximately 5 grams of fats.

Proteins

Each serving of North Carolina Tarheel Hushpuppies contains approximately 2 grams of proteins.

Vitamins and minerals

North Carolina Tarheel Hushpuppies are not a significant source of vitamins and minerals.

Alergens

North Carolina Tarheel Hushpuppies contain gluten from the all-purpose flour.

Summary

North Carolina Tarheel Hushpuppies are a delicious, crispy treat that is relatively low in calories and high in carbohydrates.

Summary

North Carolina Tarheel Hushpuppies are a classic Southern dish that is easy to make and perfect for any occasion. Enjoy these crispy, golden brown balls of cornmeal goodness with your favorite fried fish or barbecue for a true taste of the South.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for North Carolina Tarheel Hushpuppies. It was a warm summer day and I was visiting a friend in the quaint town of Asheville. She had invited me over for a backyard barbecue and promised to make her famous hushpuppies. I had never heard of them before, but the name alone had me intrigued.

As soon as I arrived at her house, I could smell the enticing aroma of frying hushpuppies wafting through the air. My friend greeted me with a warm smile and handed me a plate piled high with golden brown hushpuppies. I took my first bite and was instantly hooked. The crispy exterior gave way to a soft, fluffy center that was bursting with flavor. I knew right then and there that I had to learn how to make these delectable treats myself.

My friend saw the enthusiasm in my eyes and offered to show me how to make hushpuppies. She led me to her kitchen and began pulling out all the ingredients we would need. I watched closely as she mixed together cornmeal, flour, baking powder, salt, and sugar in a large bowl. She then added in some finely chopped onions and buttermilk, stirring everything together until it formed a thick batter.

Next, my friend heated up a pot of oil on the stove and used a spoon to carefully drop dollops of the batter into the hot oil. The hushpuppies sizzled and bubbled as they cooked, turning a beautiful golden brown color. I couldn't wait to try one fresh out of the fryer.

After a few minutes, my friend removed the hushpuppies from the oil and placed them on a paper towel-lined plate to drain. She handed me one and I eagerly took a bite. It was even better than I remembered - hot, crispy, and bursting with flavor. I knew I had to make these for my family back home.

Over the next few days, I practiced making hushpuppies in my own kitchen, tweaking the recipe here and there until I had perfected it. I experimented with adding in different ingredients, like jalapenos for a spicy kick or cheese for extra richness. Each batch turned out better than the last, and soon I had a recipe for North Carolina Tarheel Hushpuppies that I was proud to call my own.

I shared my newfound recipe with friends and family, who all raved about how delicious the hushpuppies were. They quickly became a staple at potlucks, picnics, and family gatherings. I loved watching the smiles on their faces as they bit into a warm, crispy hushpuppy and savored the delicious flavors.

As the years passed, I continued to make hushpuppies for loved ones, passing down the recipe to my children and grandchildren. Each time I whipped up a batch, I was transported back to that warm summer day in Asheville, when I first discovered the magic of North Carolina Tarheel Hushpuppies. The memories of learning to make this beloved recipe will always hold a special place in my heart, reminding me of the joy that cooking and sharing food can bring.

Categories

| American Recipes | Cathy's Recipes | Cornmeal Recipes | Egg Recipes | Milk And Cream Recipes | Onion Recipes | Wheat Flour Recipes |

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