Oyster Hushpuppies
 
Ingredients
  • Vegetable oil
  • 1 cup plain cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon red pepper
  • 2 eggs
  • 2 tablespoons sour cream
  • ½ cup buttermilk
  • 2 (12-ounce) containers oysters, drained and cut into fourths
Instructions
  1. Pour the oil to a depth of 3 inches in a large Dutch oven or skillet. Place over medium-high heat and bring to 375 degrees.
  2. Meanwhile, in a mixing bowl, combine the cornmeal, flour, baking powder, salt and pepper. Make a well in the center and set aside.
  3. In a separate bowl, whisk together the eggs, sour cream and buttermilk. Add to the cornmeal mixture and stir until moistened. Fold in the oysters, blending well.
  4. Drop tablespoons of the batter into the hot oil. Fry until golden brown, turning as necessary, around 3 to 4 minutes. Drain on paper towels and serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-season-for-seafood/