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  • Okay, so if you missed the corn dog episode go watch it now, and then make seven corn

  • dogs, and then you'll have this like batter left over, and then you can make it along

  • with me. So the big difference between a hush puppy recipe and the corn dog batter recipe

  • is the hush puppy recipe has a high ratio of cornmeal to flour and also has egg. So

  • I am just going to add one egg. I am just going to see how this goes and mix that up.

  • The egg is go to act as a leavening agent to help the batter puff out a little more,

  • and it is also going to help it hold together. The protein in the egg will help with that,

  • and then, I don't know, start out with maybe, what is that, half a cup of cornmeal, and

  • like I said with the corndog batter as it stands it will thicken up a little bit. So

  • I think I might add a little more cornmeal and then set it aside while I cut up some

  • onions and I also have some jalapeno cut up. That will be good. Tex-Mex hushpuppies.

  • That's nice and thick. I probably added about three quarters of a cup of cornmeal, and now

  • it looks like that. I am going to let that sit while I cut up these onions. All right,

  • now I want little tiny pieces so that it doesn't break up the batter in the fryer, so I am

  • going to cut them lengthwise, very delicately like with the finesse of a ninja, and then

  • do one of these guys, and those little green pieces are going to look so beautiful. Okay,

  • that's a couple of tablespoons, maybe three, whatever. I am winging it. Put that in. Stir

  • it up. It's getting good and thick. I like it thick. It's what I am talking about. You

  • know what else I should put in is some sugar because hushpuppies are always a little bit

  • sweet, right? A little sweet, spicy, salty, greasy. Sounds good.

  • A tablespoon? That seems about right. Whoa! I am going crazy up in here with the hushpuppies,

  • and I ain't talking about the shoes. Okay, I am going to check the temperature on my

  • oil again. Let's see. I figure 375 should be good, right? Oh, I think it was a little

  • bit wet. Take it eaasssyy! This is back up almost to 375. I am going to go ahead and

  • give it a shot. Okay, fingers crossed, this works. This looks a little thin, but I am

  • gonna give it a shot. It totally didn't work. There's like one hushpuppy shapedish thing

  • in there. That's good. That's a little shrimpy. Those little guys. That's like the shit that

  • you get in the bottom of your Long John Silver's basket, but you know what? People pay money

  • for that shit. I was a kid and I used to ask for extra, whatever the hell they call them,

  • cracklins. Okay, so you should like flip them I guess

  • because you want all sides to get brown. It's not like a corn dog where it's on a stick

  • and you can just turn it. So just flip them around. These little ones are done. Dude,

  • these are actually pretty awesome. I kind of want to eat it, but it's really hot. Okay,

  • I just had a brilliant idea. I am gonna use two spoons. This is totally not going to work

  • again. Hold on, it might work this time. I am gonna try it again. Ahh, that's totally

  • the way to do it I think. Check that out it totally stayed together in one piece. Oh,

  • my God. I am such a fucking wizard in the kitchen. Ahh, I am so excited. I am going

  • to make some more. I am a wizard in training. I am like Harry

  • Potter over here with this frydaddy. But actually yeah, that was kind of working. See that big

  • one there. It's like the Polynesian Islands in my frydaddy. I am gonna get out these little

  • things before they burn up. Holy moly! All right, that first beautiful one totally worked.

  • I wonder how they get them perfectly round when you get them frozen, or when you get

  • them at like a fish restaurant. I should investigate that. Oooh, I kind of made a mess there, sorry.

  • Sorry Mark, you're the one that's going to have clean up this mess. Oh, see that one

  • actually turned out pretty round. Dude, this is the funnest thing ever. Whooo!

  • Then they float up to the top. See how it sunk, and now it's floating up. It's coming

  • to say, "Hello. Good morning." I am going to do one more. Ooooohhh, hush puppies. They

  • are starting to really look like actual hushpuppies. I am starting to become kind of a pro if I

  • do say so myself. Oh, my God! Okay, whatever I am totally gonna eat one. I want a pretty

  • one. This one looks nice. Oooh, it's really hot. Ow! It's so beautiful. There's yellow

  • and green in it. I wish I knew what country's flag with yellow and green, and then on that

  • country's day I would make these for that country. Okay, I am going to eat it now. Mmmmmmm.

  • That's a good hushpuppy. I wish I had tartar sauce for it. Mmmmmm. Mmmmm.

  • It's got chunks of corn and onion and jalapeno in it. It was like gourmet. So that's basically

  • how you make hushpuppies more or less if I figure out like an actual recipe, I will put

  • it on the Internet for you at HilahCooking.com. I don't feel very good now. I don't normally

  • eat like three corn dogs and a pile of hushpuppies every day. So I wouldn't recommend that you

  • do either, but check out the website. Go to Facebook and be my fan because I am trying

  • to get like a thousand fans. If you could help me out, that would be great.

Okay, so if you missed the corn dog episode go watch it now, and then make seven corn

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B1 INT US cornmeal corn batter corn dog hush totally

How To Make Hush Puppies - Hush Puppies Recipe

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    nckuba   posted on 2015/07/03
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