Description
Zucchini Hushpuppies are a tasty twist on traditional hushpuppies, incorporating grated zucchini for added flavor and moisture.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 teaspoon salt
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 large egg
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
- In a separate bowl, whisk together the egg and buttermilk until well combined.
- Add the squeezed zucchini to the wet ingredients and stir to combine.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- In a deep skillet or heavy pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F.
- Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches, being careful not to overcrowd the pan.
- Cook for 3-4 minutes on each side or until golden brown. Remove with a slotted spoon and drain on paper towels.
- Serve warm with your favorite dipping sauce.
Notes
- For a cheesy twist, add 1/2 cup of shredded cheddar cheese to the batter.
- Try adding chopped fresh herbs like chives or parsley for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 hushpuppy
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg