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Vegetable oil, for frying
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/4 teaspoons Emeril's Original Essence
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
2 eggs, beaten
1 cup buttermilk
1 large onion, grated
1/2 cup finely chopped green onions
2 jalapenos, seeded and minced
Preheat the Emerilware Cast Iron Chicken Fryer with 2 1/2 inches of oil to 375 degrees F.
While the oil is heating, combine the cornmeal, flour, sugar, salt, Essence, baking powder, baking soda and black pepper in a mixing bowl and whisk to combine. In a second mixing bowl, whisk together the eggs, buttermilk, grated onion, green onions and jalapenos. Add the wet ingredients to the dry ingredients and stir just until a batter comes together. Be careful not to overmix.
When the oil is hot, drop the batter by 1 1/2 tablespoonfuls into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through, 3 to 4 minutes. Remove using a slotted spoon and let rest on a paper lined plate briefly before serving hot. Repeat with remaining batter.
Serve with Green Onion Coulis, recipe follows
Yield: About 2 1/2 dozen hushpuppies
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