1 : ts Minced garlic
1 : ts Minced ginger
1 : c No-sugar-added pineapple
Juice : Juice
1/4 : c Low sodium tamari or soy
Sauce : Sauce
1 : tb Cornstarch dissolved in
tb : tb Cold water
1 : sm Can crushed pineapple
3 : tb Clover honey
2 : tb Preserved ginger in syrup
1 : c Plain, whole milk yogurt
0: Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon
1: If it is too soft, add more cornmeal
2: Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute
3: Allow oil to heat a few seconds after removing a batch
4: Delicious freshly cooked and hot; however, leftover hush puppies freeze well
5: When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp
6: Makes about 48 hush puppies 2" round
7: Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes
8: When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil
9: If they are cooked in oil that is too hot, they will not cook in the center
10: Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak
11: Source: Texas Recipes from Texas Places v1 From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini