Hushpuppies

• 2 cups Fine Grain Cornmeal
• 3/4 cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1-1/2 teaspoon Paprika
• 1/2 teaspoons Red Pepper Flakes
• 2 teaspoons Salt
• 3 Tablespoons Cane Sugar
• 3 stalks Green Onion, Finely Chopped
• 1 cup Buttermilk
• 2 whole Eggs, Lightly Beaten
• Canola Oil, Enough For Frying

1. In a large mixing bowl, add all dry ingredients (cornmeal through sugar) and whisk to combine. Add the onion, buttermilk and eggs into the dry mixture and mix until combined.
2. In a saucepan, heat about 3-4 cups of canola oil to 350u0b0F. Using your hands, form the dough into balls (about a tablespoonful of dough works great) and carefully drop 3 to 4 of them in the hot oil with a heat resistant spoon. The oil should bubble around the hushpuppies and should naturally turn them in circles, evenly cooking them and creating a nice crispy outside. This only takes a minute or two or until golden brown or desired level of crispness. Fry only 3 or 4 at a time so that the puppies have plenty of space. When done remove them from the oil with the heat resistant spoon and place them on a paper towel lined plate. Repeat with the remaining dough.
3. Serve with burgers and eat leftovers with jam for breakfast the next day.

cornmeal, whole wheat flour, baking soda, paprika, red pepper, salt, sugar, stalks green onion, buttermilk, eggs, canola oil

Taken from tastykitchen.com/recipes/breads/hushpuppies-3/ (may not work)