Name: How to Cook Hushpuppies with Vidalia Onion Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: For the hushpuppies:; ¾ cup self-raising flour; ½ cup sugar; 1 cup cornmeal; 2 eggs, beaten; Kosher salt to taste; Peanut oil, for deep frying; For the onion dip:; 2 Vidalia onions, chopped; ½ cup mayonnaise; 2 cups sour cream; 1 tbsp butter; ¼ cup chives, finely chopped; 1 ½ tsp garlic powder; 1 tbsp olive oil; Dash of hot sauce; Salt and freshly ground black pepper to taste

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Hushpuppies are wonderfully tasty things. they are great as appetizers or as a side dish.

How to Cook Hushpuppies with Vidalia Onion Dip

Yield: 12

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Tasty hushpuppies with a creamy Vidalia onion dip

Ingredients

For the hushpuppies:
¾ cup self-raising flour
½ cup sugar
1 cup cornmeal
2 eggs, beaten
Kosher salt to taste
Peanut oil, for deep frying
For the onion dip:
2 Vidalia onions, chopped
½ cup mayonnaise
2 cups sour cream
1 tbsp butter
¼ cup chives, finely chopped
1 ½ tsp garlic powder
1 tbsp olive oil
Dash of hot sauce
Salt and freshly ground black pepper to taste

Instructions

To make the onion dip, add a knob of butter and oil in a large skillet and heat it over moderate flame until the butter melts.
Throw in the onions and stir fry for 20 minutes, or until they caramelize completely.
Sprinkle a dash of salt and fair amount of black pepper to taste and give it a nice stir to mix well.
Turn off the heat and set aside until the onions cool down.
Place the mayo as well as sour cream in a medium bowl and whisk them thoroughly along with a dash of hot sauce, chives and garlic powder until mixed thoroughly.
Fold in the caramelized onions until distributed evenly throughout the mixture and adjust the seasonings if necessary.
Place a lid on top and refrigerate until the hushpuppies are ready.
To make the hushpuppies, crack the eggs into a large bowl and whisk them thoroughly along with a dash of salt and sugar until they blend into a pale, yellow mixture; set aside.
Stir the flour and cornmeal together in another bowl and fold in the whisked eggs until they blend together to form a smooth, thick batter.
Pour peanut oil in a deep-bottomed pot so that half of it is filled and heat it to 360 degrees F.
Drop 1 tbsp worth of batter into the hot oil, and deep fry them for 5 minutes, while agitating them from time to time, until they turn golden brown evenly.
Drain them out into a paper towel lined plate to get rid of any excess oil and sprinkle a dash of salt to season; keep warm until all the hushpuppies are fried.
Serve hot alongside onion dip.