Gator Hushpuppies by Dottie Weakland

Gator Hushpuppies by Dottie Weakland

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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 cream 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 for 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 excellent flavor.