Kardea Brown's Hushpuppies Two Ways Delicious Miss Brown Food Network

Kardea fries up half of her sweet and savory cornmeal puffs with a fun Lowcountry twist fresh okra right in the batter!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Hushpuppies Two Ways
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 3 dozen

Ingredients

Hushpuppies:

Vegetable or canola oil, for frying
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1 tablespoon Miss Browns House Seasoning, recipe follows
1/2 teaspoon baking powder
1/2 sweet onion, cut into large chunks
1 large egg
3/4 cup buttermilk
3/4 cup thinly sliced okra
Nonstick cooking spray, for the cookie scoop

Whipped Honey Butter:

1 stick (8 tablespoons) salted butter, at room temperature
1/4 cup honey
Kosher salt

Miss Browns House Seasoning:

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Directions

Special equipment: a cookie scoop; a deep-fry thermometer

For the hushpuppies: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F.

Combine the cornmeal, flour, House Seasoning and baking powder in a medium bowl. Pulse the onions in a food processor until finely minced. Add to the cornmeal mixture and stir to combine. Add the egg and enough buttermilk to moisten into a batter. Separate half of the batter to another bowl, then stir the okra into one of the batters. (Make sure the batter isnt too thin. It should hold its shape when scooped out with a spoon.)

Arrange some paper towels in a baking sheet and place a wire rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil using a cookie scoop coated with nonstick cooking spray, and cook until golden brown, 2 to 2 1/2 minutes depending on the size (see Cook's Note). Drain the hushpuppies on the wire rack.

Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies.

Miss Browns House Seasoning:
Yield: 5 tablespoons

Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

Cooks Note

Cut open the first hushpuppy after frying to make sure they're done all the way through. The cooking times always vary with hushpuppies because of the size differences.

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Kardea Brown's Hushpuppies Two Ways | Delicious Miss Brown | Food Network
https://www.youtube.com/watch?v=Z_MKoKKIRrc