Julie Nolke makes simple fried hush puppies that strike the perfect balance between savory (feta) and sweet (honey mustard dressing). Spread the word ’cause there’s nothing hush hush about how tasty these pups are!
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For the Hushpuppies:
1 cup cornmeal
½ cup all purpose flour
½ cup a finely sliced green onion
1 tsp baking soda
½ tsp salt
¾ cup buttermilk
½ cup crumbled feta
Vegetable oil for frying
For the dipping sauce:
In a large bowl combine the cornmeal, flour, onion, baking soda and salt. Stir the dry mixture. Then add buttermilk and crumbled feta and stir to combine.
Using a deep saucepan add two inches of vegetable oil and preheat on the stovetop at a medium heat. Test a small amount of batter initially to gage whether the oil is hot enough. If it floats a bubbles right away you’re good to go.
Drop in golf ball sized amounts one at a time and give them a flip after a couple of minutes. Let them cook on the second side for another couple minutes and then when they’re golden brown scoop them out with a slotted spoon and let them drain on a paper towel.
For the dipping sauce combine equal parts honey and mustard, a couple squirts of each. Stir to combine.
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