Hashappi are small cornmeal donuts fried in deep-fried, which is simply impossible to resist! Traditionally them served in the southern regions of the United States as a side dish for fish, seafood or B-B-Q. Its funny name hashppi (English hush, puppy! – hush, dog!) Received, presumably, from hunters who during the hunt, so that their hungry dogs do not bark or they frightened off the prey, threw them pieces of toasted corn dough. There are several more versions of the origin of the name, but in all There was only one story in the stories – they calmed the dog by throwing her corn ball. Haspappi is very simple and quick to prepare. Knead pretty thick dough and toss it with balls with a spoon or two spoons into hot oil. But make sure that the oil temperature was not higher than recommended, otherwise donuts will be fried outside, and inside will remain raw. Serve hashppi with any sauce and they fly apart in a matter of minutes.
Recipe author – Ayesha Curry – Canadian-American actress, famous chef, culinary author books and television personality
Time: 25 мин. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. cornmeal
- 0.5 tbsp. wheat flour
- 2 tsp Sahara
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tbsp. yogurt
- 2 large eggs
- 2 tbsp. l (30 gr.) Butter, melted and cooled down
- 3 onions, finely chopped
Recipes with similar ingredients: premium flour, flour corn, eggs, yogurt
Recipe preparation:
- In a large deep cast-iron skillet or pot, heat 5 see vegetable oil to a temperature of 185 ° C.
- In a medium-sized bowl, whisk the corn and wheat flour, sugar, baking powder, soda and a large pinch of salt. Then beat the eggs and yogurt. Mix everything well and add melted butter and chives. Knead thick dough.
- In two batches, pour a tablespoon of dough into a hot butter. Fry, turning upside down, until crispy golden crusts, about 3 minutes per batch. Lay out on paper towels and salt right away.
