Hashappi small crispy donuts – a traditional snack in the south USA, where they are served mainly for seafood. In this recipe it is proposed to combine hashppi with seafood so that they become even tastier. Donuts are made from cornmeal with the addition of wheat flour, baking powder, eggs, chopped sweet and hot peppers. Add crushed boiled lobster meat to the dough and deep-fried hashappi so that they are covered with delicious crust. Prepare cream balls of sour cream, cream and horseradish and treat friends at a home party. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 2 – 4 Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Lobster Tails
- 4 lobster tails weighing 170 gr.
- 0.5 tbsp. dry white wine
- 1 pack boiled crab seasoning
- 1 tsp black pepper peas
- 1 tsp coarse salt
- 1 clove garlic, crushed
- 1 lemon, cut into 4 parts
Horseradish Cream
- 0.5 tbsp. sour cream
- 1/4 Art. fat cream
- 1/4 Art. horseradish
- 2 tbsp. l thinly chopped chives
- 1 tsp coarse salt
Hashpappi dough
- 3/4 Art. yogurt or kefir
- 2 tbsp. yellow cornmeal
- 3/4 Art. wheat flour
- 0.5 tbsp. sweet red pepper, chopped into small pieces cubes
- 2 tsp baking powder
- 0.5 tsp ground black pepper
- 2 jalapeno pods, cleaned from seeds and stalk shredded
- 0.5 tbsp. thinly chopped green onions
- 3 eggs whipped
- Deep-Fried Rapeseed Oil
- Half lemon sliced
Recipes with similar ingredients: lobster, creamy horseradish, seasoning for fish, corn flour, eggs, yogurt
Recipe preparation:
- Cream with horseradish: put sour cream in a small bowl, heavy cream, horseradish, onion, salt and 3-4 mill turns with black pepper. Mix everything, cover and refrigerate.
- Lobster tails: pour 7 cm in a large saucepan. Cold water, white wine, add crab seasoning, pepper, salt, garlic and lemons. Bring to a boil, then drop the lobster tails and cook until the shells are bright red and the meat is ready, 7-8 minutes. Remove the tails from the broth and cool a little, before taking the meat out of the shell.
- Hashappi: put half the lobster meat in the blender bowl, pour the yogurt and grind until smooth. Large chop the remaining meat. In a large bowl, combine the cornmeal, red pepper, baking powder, black pepper, jalapenos and 2 tsp. salt. Stir in green onions, eggs and a mixture of lobster and yogurt, and then stir in chopped lobster. Mix everything.
- Pour 5-7 cm of rapeseed oil into a large cauldron and place on medium fire. Heat oil to 175 ° C on a thermometer for deep fat.
- When working in batches, put 1 tbsp. In hot oil l with a slide test. Use two tablespoons or an ice cream spoon to form a hashappi and throw in oil. Fry the balls periodically turning until golden brown and crisp, 3-4 minutes. Put a hashppi out of butter with a slotted spoon and transfer to a plate covered with paper towels. Salt and sprinkle with lemon juice.
- Serve crispy hashppi with chilled cream from horseradish.
