Creole Hush Puppies

Creole Hush Puppies



Mighty Fine Creole Hush Puppies;

One of the best kitchenman back yard nibbles are my Creole Hush Puppies. I have wowed a lot of people with these. I would fry up big batches for shore lunches and back yard parties. They go so well with any seafood dish or bbq smoked meats.
There simple to make and can be made and refrigerated ahead time and will keep for up to a day.
The pork belly lard is important and you will recall the tastes it brings out is similar to old school creole flavourings. They used the fat from the cooked chicken skins and from ducks too. Just use good quality no-nitrite bacon or render some pork belly fat which will give you most delicious little puppies.
You will need;
1 cup organic cornmeal

1/2 cup all-purpose flour

1/2 cup organic milled corn flour,

1 tablespoon fresh baking powder

3/4 teaspoon ground red pepper flakes, preferably cayenne or smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme leaves or file gumbo leaves for authentic tatse. File Gumbo is also known as Sasafras.

1/4 teaspoon white pepper

1/8 teaspoon fresly dried oregano leaves

Other Ingredients:

1 cup salt cod flakes, salad shrimp or crab meat.

1 cup roasted corn niblets, jalapenos, bell pepper,

1/4 cup green onions, tops only, very finely chopped

1-1/2 teaspoons garlic, minced

2 eggs, beaten

1 cup whole milk

2 Tablespoons pork lard, or unsalted butter, or vegetable shortening, or chicken fat or pork bacon drippings.

Coconut oil/duck fat or talo lard for deep frying.
Fried in a Cast Iron Skillet on the stove top or outside on the BBQ makes the best tasting pups.

#2 Creole Seasoning Mixture;
1 tbs fresh ground cayenne pepper
2 1/4 tsp. of sea salt.
1 ½ tsp fresh sweet paprika
1 ½ tsp of fresh ground black pepper
1 ¼ tsp of fresh garlic powder
¾ tsp fresh onion powder
¾ tsp of dried thyme leaves
¾ tsp of dried oregano
Combine all the ingredients in a bowl and set aside.

Sweet and Tangy Dipping Sauce.
1-18 oz. Jar of the good quality marmalade
5 tbs of good dark creole mustard or grainy Dijon. The fresher the better!
5 tbs of fresh grated horseradish from the root or Strubbs pasteurized brand in a jar is ok!
1 dash of cayenne pepper personal taste
Mix all the ingredients together and use for dip or a good baste for a bbq pork or ham roast.
Store in a closed jar refrigerated.


Combine the cornmeal, flour, corn flour, baking powder, red pepper, salt, black pepper, thyme white pepper, and oregano, in a large bowl, breaking up any lumps.
Stir in the green onions and garlic and baby shrimp or crab meat optional
Add the eggs and blend well.
In a small saucepan bring the milk and duck fat (or other fat) to a boil.
Remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour.

In a large skillet or deep fryer, heat 4 inches of oil or lard to 350 degrees F.

Drop the batter by tablespoon into the hot oil. Do not crowd. Chop sticks work great.
Cook until dark golden brown on each side and cooked through, about 1 minute per side.
Drain on clean kitchen towels.