Coconut Hush Puppies
Ingredients:
- 3 tablespoons whole sugar
- 1/2 cup boiling water
- 6 tablespoons Expeller-Pressed Coconut Oil
- 2–3 medium-sized onions, chopped into small pieces
- 2 eggs
- evaporated milk
- coconut oil, olive oil or palm shortening for frying
Dry ingredients:
- 2 cups fresh, home-ground cornmeal (yellow)
- 1 cup flour
- 1 cup shredded coconut
- 6 teaspoons baking powder, aluminum-free
- 1 teaspoon salt
- 1 teaspoon kelp granules
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Directions:
Dissolve whole sugar in boiling water in a 2-cup, heat-proof measuring cup.
In a large bowl, combine all dry ingredients together. Drizzle Expeller-Pressed Coconut Oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.
Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes so the coconut and cornmeal can absorb the liquid.
Heat whatever oil you’re using to 450 degrees F and drop batter in by spoonfuls or use a melon baller.
Cook till a nice golden brown. These can be cooked in a skillet with coconut oil to make hush puppy “pancake-lets.” Without the last 4 dry ingredients and the chopped onions, this recipe makes a good, regular pancake mix; just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coconutty flavor.
Recipe submitted by Priscilla, Palm Bay, Florida.
example photo – original image source here
