A perfect side to summer’s barbecue, try making golden hushpuppies with a slightly sweet cornmeal center.
By Stacey M Doyle
As far as I’m concerned, hushpuppies are a must with any fish fry and are a great idea to have copious amounts at any BBQ! I love my hushpuppies to have that slightly sweetened cornmeal center with a hint of onion lovingly wrapped with that tasty crunchy, golden layer and these are most definitely all that.
When my grandparents use to visit, it was inevitable that we would all end up having dinner at either a local seafood restaurant or Captain D’s (yup, fancy – I know). My grandfather enjoyed his seafood and fish and he always made sure that I had plenty of hushpuppies.
I think I could enjoy a large plate of these all on their own (carb-overloaded, yet well deserved – trust me).
You can pop these darlings straight or mix up a spicy dip, like a bit of Ranch dressing doused with Sriracha, my personal favorite. Hushpuppies are easy to prepare and versatile. If you wanted to jazz them up a bit more, you could add in a small handful of your favorite shredded cheese, like Colby Jack or Pepper Jack. I also love hushpuppies with fresh chopped jalapeño tossed in at the add onion stage!
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A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.