Smoky BBQ Brisket Hush Puppies
A BBQ joint favorite featuring bits of smoked brisket and a touch of liquid smoke in the batter.
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Ingredients
- 1 1/2 cups Yellow cornmeal
- 1/2 cups All-purpose flour
- 1 cup Smoked brisket, finely chopped
- 1 cup Buttermilk
- 1 large Egg, beaten
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Liquid smoke
- 1 teaspoon Smoked paprika
- 1/4 cup Green onions, minced
- 1/2 teaspoon Kosher salt
- 1 quart Vegetable oil for frying
Instructions
- 1
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, smoked paprika, and salt.
- 2
In a separate small bowl, combine the buttermilk, beaten egg, and liquid smoke until well blended.
- 3
Fold the finely chopped smoked brisket and minced green onions into the dry ingredients.
- 4
Gently stir the wet ingredients into the dry mixture until just combined; do not overmix or the hush puppies will be tough.
- 5
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to exactly 365 degrees Fahrenheit.
- 6
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil, working in batches of 5 or 6.
- 7
Fry for 3 to 4 minutes, turning occasionally, until the hush puppies are a deep golden brown and cooked through.
- 8
Remove with a slotted spoon and drain on a wire rack over paper towels; serve immediately with BBQ sauce.
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