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Hush Puppies
Makes about 12 to 20 pieces
oil for frying
1 cup cornmeal
¼ teaspoon salt
¹⁄
8 teaspoon baking soda
2 tablespoons nely chopped white or green onion
2 tablespoons plus 2 teaspoons buttermilk
3 tablespoons plus 2 teaspoons water
Heat oil in the Waring Pro
®
Professional Deep Fryer until it
reaches 375°F. While the oil is heating, make the Hush Puppy batter.
Combine cornmeal, salt and baking soda in a medium bowl. Stir
in onion. Add buttermilk and water – stir just to moisten the dry
ingredients. Form into rounded tablespoonfuls, drop carefully into
the hot oil and fry until golden brown, turning once with a slotted
spoon or wire skimmer. Remove from the oil. Drain on layers of
paper towels. Serve immediately.
Spicy Buffalo Wings
Makes 16 pieces
8 chicken wings
¹∕³ cup unsalted butter, melted
3 to 6 tablespoons “Louisiana-style” hot sauce
(such as Frank’s Louisiana Red Hot!
TM
)
2 teaspoons cider vinegar
oil for frying
blue cheese dressing and celery sticks, carrot sticks,
zucchini sticks
Cut wing tips from wings and discard or reserve for making chicken
stock. Split each wing at the joint and cut through so there are 2
pieces from each wing. Rinse and dry completely. In a large bowl,
combine the melted butter, hot sauce and cider vinegar and stir until
completely blended. Heat oil until it is 375°F. Put half the wings into
the Waring Pro
®
Professional Deep Fryer and cook until browned
and crispy, about 12 to 15 minutes. Remove wings; drain briey on
layered paper towels. Then stir hot, crispy wings into the hot sauce
mixture. Repeat with remaining wings. Serve hot with cold vegetable
sticks and blue cheese dressing.
Note: If you have some guests who do not appreciate hot and spicy,
fry the wings as instructed and toss with your favorite BBQ sauce or
honey mustard sauce. For “suicidal” strength wings, add Tabasco
®
or other hot sauce along with the Louisiana-style hot sauce.
Blue Cheese Dressing
½ cup mayonnaise (regular or lowfat)
½ cup sour cream (regular or lowfat)
½ cup crumbled blue cheese
1 teaspoon nely chopped garlic
¼ cup nely chopped parsley
1 to 2 tablespoons nely chopped onion
1 tablespoon fresh lemon juice
Put all ingredients in a bowl and stir well to blend. Cover and
refrigerate for at least 30 minutes before serving to allow avors
to blend.