Bell Pepper Hush Puppies

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1/2 cup diced red bell pepper
  • 1/4 cup apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp crushed red pepper
  • Peanut oil, for frying
  • 1 1/2 cups self-rising cornmeal
  • 1/2 cup self-rising flour
  • 1/2 tsp baking soda
  • 1 cup whole buttermilk
  • 1 large egg

Directions

  1. In a small saucepan, bring bell pepper, vinegar, sugar, and red pepper to a low boil over medium heat. Cook, stirring frequently, until bell pepper is soft and liquid has thickened, about 4 minutes. Remove from heat, and let cool completely.

  2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350.

  3. In a medium bowl, whisk together cornmeal, flour, and baking soda; stir in bell pepper mixture. In a small bowl, whisk together buttermilk and egg. Stir buttermilk mixture into cornmeal mixture just until combined.

  4. Using a 1 1/2-inch spring-loaded ice cream scoop, carefully drop batter in oil, 5 scoops at a time. Fry, turning occasionally, until golden brown, about 4 minutes. Let drain on paper towels; serve immediately.

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