BREAKFAST HUSH PUPPIES!
Sweet Pecan Hush Puppies
Crispy, Golden, and Crunchy with Pecans - these are a real treat!!
These are great for breakfast, with sausages or other breakfast meats .
They are also good drizzled with syrup or just by themselves!
Yield: About 44
2 cups powdered sugar
1/4 cup cinnamon
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs, lightly beaten
1 1/4 cups milk
1 tablespoon vanilla extract
1/2 cup chopped pecans
Oil for frying (about 4 to 6 cups)
Combine the powdered sugar and cinnamon and set aside.
In a large bowl, combine the cornmeal, flour, granulated sugar, baking powder and salt.
In a small bowl, whisk the eggs, milk, vanilla and pecans until well mixed and stir into the dry ingredients, just until combined
In a pot deep enough that there is plenty of room above the oil, heat the oil to 375°F.
When the oil reaches 375, drop tablespoons of the batter into the hot oil.
Only cook enough at a time that they have room to float--don't crowd them.
Cook hush puppies for about 3-4 minutes, turning if they don't turn on their own as they are floating in the oil.
They should be golden brown when done.
As hush puppies are fried, transfer them to several layers of paper towels to drain.
Place the cinnamon sugar in a zip bag.
When each batch of hush puppies are cool enough to handle, place them in the bag and gently shake to coat them with the sugar.
Set aside on a large platter rather than stacking them up.