April 6, 2007
Hush Puppies With Creamy Dill Dip
Hush puppies can be used as an appetizer or a side dish, while this creamy little dill sauce is also wonderful as a dip for veggies, on a veggie sandwich or even on a cucumber onion salad! Whether you're having fish, or would just like a good hush puppy by itself, this recipe is the one for you!
What You'll Need For The Hush Puppies:
2 cups of yellow cornmeal
1/2 cup of unbleached all purpose flour
1/4 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of sea salt
1 small onion, chopped fine
1 1/2 to 2 cups of buttermilk (eye it as you go...depending on the humidity you may need more or less...you're looking for a sticky dough)
Safflower oil for frying (or your oil of choice)
Preheat oil to 350 F.
Mix ingredients and drop by the rounded tablespoon full into the hot oil turning to brown. (About 1-2 minutes depending on how brown you like them and the size you've made your hush puppy.) Remove from oil and drain. Sprinkle with sea salt and serve hot.
Note: You can add chopped bell pepper into the batter if you like, or a shot of hot sauce for a kick.
What You'll Need For The Dip:
1/2 cup of sour cream
1/2 cup of light mayo
1/2 cup of buttermilk
1/3 cup of freshly chopped dill
A pinch of sea salt
A pinch of freshly ground black pepper
1/4 teaspoon of garlic powder
Mix ingredients thoroughly and serve immediately. Store left over dip in the fridge.
Note: You could easily use low-fat or even fat-free components to make this dip healthier. (I tend to use fat free sour cream and low-fat mayo...buttermilk is usually low-fat or fat free to begin with.) You could also add some chopped scallions or shallots for a nice kick.
Posted by Dianne at April 6, 2007 9:48 AM
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those look wonderful!
Posted by: Dar at April 6, 2007 2:29 PM