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1
Pour oil to a depth of 3 to 4 inches and preheat to 370 degrees F.
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2
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne.
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3
Whisk together the eggs, green onions, milk, and 1/4 cup of the vegetable oil.
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4
Add the egg mixture to the flour mixture, stirring just until combined.
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5
Carefully spoon 6 or 7 rounded tablespoonfuls of the batter into the preheated oil.
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6
Fry the hushpuppies, in batches, until golden brown, stirring constantly for overall browning, 2 to 3 minutes per batch.
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7
Remove the hushpuppies and drain on a paper towel-lined plate.
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8
Season with additional salt and Essence, if desired.
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9
Serve immediately.
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10
Pour oil to a depth of 3 to 4 inches and preheat to 370 degrees F.
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11
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne.
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12
Whisk together the eggs, green onions, milk, and 1/4 cup of the vegetable oil.
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13
Add the egg mixture to the flour mixture, stirring just until combined.
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14
Carefully spoon 6 or 7 rounded tablespoonfuls of the batter into the preheated oil.
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15
Fry the hushpuppies, in batches, until golden brown, stirring constantly for overall browning, 2 to 3 minutes per batch.
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16
Remove the hushpuppies and drain on a paper towel-lined plate.
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17
Season with additional salt and Essence, if desired.
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18
Serve immediately.
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19
2 1/2 tablespoons paprika
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20
2 tablespoons salt
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21
2 tablespoons garlic powder
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22
1 tablespoon black pepper
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23
1 tablespoon onion powder
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24
1 tablespoon cayenne pepper
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25
1 tablespoon dried oregano
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26
1 tablespoon dried thyme
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27
Combine all ingredients thoroughly.
