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Gator Hushpuppies by Dottie Weakland

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Equipment: 6-quart roaster/saucepan, portable induction cooktop, 11-inch sauté skillet, mixing bowl, slotted spoon
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Makes: 20 to 25 hushpuppies
Weight:
24.00 Ounces

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Product Description

Gator Hushpuppies

By Dottie Weakland

Makes: 20 to 25 hushpuppies

Preparation Time: 35 minutes

Equipment: 6-quart roaster/saucepan, portable induction cooktop, 11-inch sauté skillet, mixing bowl, slotted spoon

 
2 quarts pure golden olive oil, for deep frying
½ pound gator meat, minced
1 15 ounce can creamed corn
2 eggs beaten
1 tablespoon onion, minced
1 jalapeno pepper, minced
2 cups self-rising flour
1 teaspoon, Simply Organic Adobo Seasoning   
 
In the 6-quart roaster/saucepan, heat oil to 360°F (182°C).  In the 11-inch skillet sauté gator meat until cooked through and set aside, 7 to 8 minutes.  In a mixing bowl, combine all other ingredients, mix well.  Add sautéed gator and stir to blend.  Let stand about 20 minutes.  Using a serving spoon scoop tablespoon size pieces of batter and gently drop them into the oil.  Cook hushpuppies, 8 to 10 at a time till golden brown.  Set on paper towels to drain.  
Serve with lemon wedges and cocktail sauce, use sparingly so you can really taste the hushpuppies.

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