yield: 10 hushpuppies (2 per serving)
prep time: 10 minutes
cook time: 15 minutes
Yes, you read that right. This is a recipe for hushpuppies, and they taste like the real deal! When I developed this recipe, I was so excited about how close they are to the restaurant hushpuppies I ate growing up. For the best texture, you’ll want to eat these the same day you make them.
• High-quality oil for frying
• 1 cup finely ground blanched almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup finely chopped onions
• ¼ cup heavy whipping cream
• 1 large egg, beaten
1. Attach a candy thermometer to a Dutch oven or other large heavy pot, then pour in 3 inches of oil and set over medium-high heat. Heat the oil to 375°F.
2. In a medium-sized bowl, stir together the almond flour, coconut flour, baking powder, and salt. Stir in the rest of the ingredients and mix until blended. Do not overmix.
3. Use a tablespoon-sized cookie scoop to gently drop the batter into the hot oil. Don’t overcrowd the hushpuppies; cook them in two batches. Fry for 3 minutes, then use a mesh skimmer or slotted spoon to turn and fry them for 3 more minutes or until golden brown on all sides.
4. Use the skimmer or slotted spoon to remove the hushpuppies from the oil and place on a paper towel-lined plate to drain. They are best served immediately.
SPECIAL EQUIPMENT: Candy thermometer
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