Zucchini Hushpuppies

• Vegetarian

• Produce

  • 1/2 tsp Onion powder
  • 1 Zucchini, medium

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups Cornmeal mix, white
  • 1 Kosher salt
  • 3 tbsp Self rising flour

• Oils & Vinegars

  • 1 qt Vegetable oil

• Dairy

  • 1/2 cup Cheddar cheese
  • 1 cup Milk

Found on missinformationblog.com

Description

Ingredients

• 1 quart vegetable oil, for frying
• 1 egg
• 1 cup milk
• 2 cups of white cornmeal mix
• 3 tablespoons self-rising flour
• 1/2 teaspoon onion powder
• 1 medium zucchini, grated
• 1/2 cup cheddar cheese, shredded
• Kosher salt

Directions

• Place a deep heavy skillet on the stove over medium heat - I like to use my cast iron pan. Add the oil - about 3-inches - and bring up to temperature - about 350-degrees.
• While you wait for the oil to heat up, beat together the egg and milk into a large bowl.
• In another bowl, mix together the cornmeal, flour, onion powder, zucchini and cheese. Add the beaten egg mixture and stir gently. Let the mixture sit about 5 minutes before frying.
• Meanwhile, line a plate with paper towels.
• Using a small cookie scoop or melon baller, drop about 1-inch balls into the hot oil. Take care not to splash, and be sure not to crowd the pan or the hushpuppies wont crisp up.
• Fry the hushpuppies until golden brown on one side - about 3-5 minutes - before turning. Once golden all the way around, remove to the paper-towel lined plate and sprinkle immediately with kosher salt. Serve hot.