It's a Southern Thing!
Low country boil. Creamy cole slaw. Okra hush puppies. Coca-cola cake. Now tell me, can it get more southern than that? This was the menu for Southern Flair, an annual fund raising event I support.
For the last four years I have had the pleasure of preparing food for a charity fundraiser for The Joseph Sams School, a wonderful school for children with disabilities. Along with fellow cook Alan Harp, who cooked up the boil, I prepared the side dishes and dessert. Cooking over propane tanks outdoors, we dished up food for nearly 75 people. The okra hush puppies were a big hit. I heard more than once that they were "the best hush puppies I've ever had". I really had to stay on top on my game to make certain we didn't run out of them.
All in all a great event of which I am proud to have been a part of. The evening netted the school over $10,000 dollars that will be used to fund scholarships for the school families. Well done!
Okra Hush Puppies
Serves 8
1 cup self-rising yellow cornmeal
1/2 cup self-rising flour
1 tsp. Creole seasoning
1/2 cup frozen diced onion, red and green bell pepper, and celery, thawed
1/2 cup frozen cut okra, thawed and chopped
1 large egg, lightly beaten
2/4 cup beer
Canola oil
Stir together the cornmeal, flour, and Creole seasoning in a large bowl until combined.
Add onion mixture and okra to cornmeal mixture. Stir in egg and beer until mixture is moistened. Let stand for 5-7 minutes.
Pour oil to a depth of 4 inches into a Dutch oven; heat to 350 F. Drop batter by level tablespoon into hot oil and fry, turning them in oil, 2 - 3 minutes, or until golden brown.
Drain on a wire rack over paper towels and serve immediately.
Adapted from Shrimp and Okra Hush Puppies recipe, Southern Living Magazine, July 2008.
For the last four years I have had the pleasure of preparing food for a charity fundraiser for The Joseph Sams School, a wonderful school for children with disabilities. Along with fellow cook Alan Harp, who cooked up the boil, I prepared the side dishes and dessert. Cooking over propane tanks outdoors, we dished up food for nearly 75 people. The okra hush puppies were a big hit. I heard more than once that they were "the best hush puppies I've ever had". I really had to stay on top on my game to make certain we didn't run out of them.
All in all a great event of which I am proud to have been a part of. The evening netted the school over $10,000 dollars that will be used to fund scholarships for the school families. Well done!
Okra Hush Puppies
Serves 8
1 cup self-rising yellow cornmeal
1/2 cup self-rising flour
1 tsp. Creole seasoning
1/2 cup frozen diced onion, red and green bell pepper, and celery, thawed
1/2 cup frozen cut okra, thawed and chopped
1 large egg, lightly beaten
2/4 cup beer
Canola oil
Stir together the cornmeal, flour, and Creole seasoning in a large bowl until combined.
Add onion mixture and okra to cornmeal mixture. Stir in egg and beer until mixture is moistened. Let stand for 5-7 minutes.
Pour oil to a depth of 4 inches into a Dutch oven; heat to 350 F. Drop batter by level tablespoon into hot oil and fry, turning them in oil, 2 - 3 minutes, or until golden brown.
Drain on a wire rack over paper towels and serve immediately.
Adapted from Shrimp and Okra Hush Puppies recipe, Southern Living Magazine, July 2008.
First time at your blog. I will be following. It is always great to learn from a professional.
ReplyDeleteI love okra, and not many people do. Thanks for sharing this recipe.
ReplyDeleteI know what I am making for tv snack tonight, thanks so much.
ReplyDelete