Hush Puppy Grits Recipe




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Hush Puppy Grits Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Hush Puppy Grits

 

Ingredients

1 beaten egg
1/2 cup buttermilk
1 cup grits
1/4 cup all purpose flour
2 tsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 shortening or cooking oil
1 for deepfat
1 frying
1 freshly ground black pepper
1 to taste



 

Preparation

In a bowl stir together the egg and buttermilk. In another bowl
combine the grits, flour, sugar, baking powder, baking soda, and 1/4
teaspoon sea salt. Add the egg mixture to the grits mixture. Stir
just until moist. Heat the shortening to 375 degrees. Drop the batter
by tablespoons into the deep hot fat. Fry about 3 minutes or until
golden brown, turning once. Drain the hush puppies on paper towels.
Yield: 14 to 18 10/5/96 show Copyright, 1996, TV FOOD NETWORK, G.P.,
All Rights Reserved

Recipe By : TOO HOT TAMALES SHOW #TH6285

From: Pat Asher Date: Sun, 27 Oct 1996 15:13:04
~0600

 

 

Servings: 1