Shrimp-and-Corn Hush Puppies

Southern Living
With the addition of shrimp and corn, Shrimp-and-Corn Hush Puppies become more of a side dish than a bread. Enjoy this coastal twist on the traditional hush puppy.
Makes 8 to 10 servings (about 2 dozen hush puppies)


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Vegetable oil
1 1/2 cups self-rising white cornmeal mix
3/4 cup self-rising flour
3/4 cup diced sweet onion (about 1/2 medium onion)
1 1/2 tablespoons sugar
1 1/2 cups chopped cooked shrimp (about 3/4 lb. peeled)
1 (8 1/4-oz.) can cream-style corn
1 large egg, lightly beaten
3/4 cup buttermilk


Hands-on: 25 Minutes
Total: 35 Minutes

1. Pour oil to depth of 3 inches into a Dutch oven; heat to 375°. Combine cornmeal and next 5 ingredients. Add egg and buttermilk; stir just until moistened. Let stand 10 minutes.

2. Drop batter by rounded tablespoonfuls into hot oil, and fry, in 3 batches, 2 to 3 minutes on each side or until golden. Keep warm in a 200° oven.

Created date

June 2012