Nov. 29th, 2012

bonnie_rocks: (Default)
Over on Twitter, author John Scalzi came up with this hilarious idea to open a chain of Chicken-Fried Chili Dog restaurants. Among the dishes available to order would be chicken fried chili cheese dogs cooked in bacon fat, hot buttered french fries, and pecan pie hush puppies. I am a HUGE fan of hush puppies, so I told Scalzi that I would concoct a recipe for pecan pie hush puppies because of REASONS. Here is my recipe:

Pecan Pie Hush Puppies (adapted from a few hush puppy recipes I've made over the years)


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
4-6 cups oil, for frying
Powdered sugar, for dusting


In a large bowl, combine cornmeal, flour, granulated sugar, baking powder and salt.

In a small bowl, whisk the eggs, milk, vanilla and pecans until well mixed.

Pour the wet ingredients into the dry and stir until a batter forms. Be careful not to over mix as that will make the hush puppies heavy and you don't want that!

In a deep pot, pour enough oil to come 1/3 up the pot. Heat oil to 375°F. When oil reaches 375, drop tablespoons of batter into the oil. Don't crowd the pot, as the hush puppies need room to be able to float on the top.

Cook hush puppies for about 3-4 minutes, turning if they don't turn on their own. They will be done when golden brown.

Transfer them to several layers of paper towels to drain & dust with powdered sugar.

Makes about 44 hush puppies.

Hope you enjoy!!


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