Okay, so if you missed the corn dog episode
go watch it now, and then make seven corn dogs, and then you'll have this like batter
left over, and then you can make it along with me. So the big difference between a hush puppy
recipe and the corn dog batter recipe is the hush puppy recipe has a high ratio of cornmeal
to flour and also has egg. So I am just going to add one egg. I am just going to see how this goes and mix
that up. The egg is go to act as a leavening agent
to help the batter puff out a little more, and it is also going to help it hold together. The protein in the egg will help with that,
and then, I don't know, start out with maybe, what is that, half a cup of cornmeal, and
like I said with the corndog batter as it stands it will thicken up a little bit. So I think I might add a little more cornmeal
and then set it aside while I cut up some onions and I also have some jalapeno cut up. That will be good. Tex-Mex hushpuppies. That's nice and thick. I probably added about three quarters of a
cup of cornmeal, and now it looks like that. I am going to let that sit while I cut up
these onions. All right, now I want little tiny pieces so
that it doesn't break up the batter in the fryer, so I am going to cut them lengthwise,
very delicately like with the finesse of a ninja, and then do one of these guys, and
those little green pieces are going to look so beautiful. Okay, that's a couple of tablespoons, maybe
three, whatever. I am winging it. Put that in. Stir it up. It's getting good and thick. I like it thick. It's what I am talking about. You know what else I should put in is some
sugar because hushpuppies are always a little bit sweet, right? A little sweet, spicy, salty, greasy. Sounds good. A tablespoon? That seems about right. Whoa! I am going crazy up in here with the hushpuppies,
and I ain't talking about the shoes. Okay, I am going to check the temperature
on my oil again. Let's see. I figure 375 should be good, right? Oh, I think it was a little bit wet. Take it eaasssyy! This is back up almost to 375. I am going to go ahead and give it a shot. Okay, fingers crossed, this works. This looks a little thin, but I am gonna give
it a shot. It totally didn't work. There's like one hushpuppy shapedish thing
in there. That's good. That's a little shrimpy. Those little guys. That's like the shit that you get in the bottom
of your Long John Silver's basket, but you know what? People pay money for that shit. I was a kid and I used to ask for extra, whatever
the hell they call them, cracklins. Okay, so you should like flip them I guess
because you want all sides to get brown. It's not like a corn dog where it's on a stick
and you can just turn it. So just flip them around. These little ones are done. Dude, these are actually pretty awesome. I kind of want to eat it, but it's really
hot. Okay, I just had a brilliant idea. I am gonna use two spoons. This is totally not going to work again. Hold on, it might work this time. I am gonna try it again. Ahh, that's totally the way to do it I think. Check that out it totally stayed together
in one piece. Oh, my God. I am such a fucking wizard in the kitchen. Ahh, I am so excited. I am going to make some more. I am a wizard in training. I am like Harry Potter over here with this
frydaddy. But actually yeah, that was kind of working. See that big one there. It's like the Polynesian Islands in my frydaddy. I am gonna get out these little things before
they burn up. Holy moly! All right, that first beautiful one totally
worked. I wonder how they get them perfectly round
when you get them frozen, or when you get them at like a fish restaurant. I should investigate that. Oooh, I kind of made a mess there, sorry. Sorry Mark, you're the one that's going to
have clean up this mess. Oh, see that one actually turned out pretty
round. Dude, this is the funnest thing ever. Whooo! Then they float up to the top. See how it sunk, and now it's floating up. It's coming to say, "Hello. Good morning." I am going to do one more. Ooooohhh, hush puppies. They are starting to really look like actual
hushpuppies. I am starting to become kind of a pro if I
do say so myself. Oh, my God! Okay, whatever I am totally gonna eat one. I want a pretty one. This one looks nice. Oooh, it's really hot. Ow! It's so beautiful. There's yellow and green in it. I wish I knew what country's flag with yellow
and green, and then on that country's day I would make these for that country. Okay, I am going to eat it now. Mmmmmmm. That's a good hushpuppy. I wish I had tartar sauce for it. Mmmmmm. Mmmmm. It's got chunks of corn and onion and jalapeno
in it. It was like gourmet. So that's basically how you make hushpuppies
more or less if I figure out like an actual recipe, I will put it on the Internet for
you at HilahCooking.com. I don't feel very good now. I don't normally eat like three corn dogs
and a pile of hushpuppies every day. So I wouldn't recommend that you do either,
but check out the website. Go to Facebook and be my fan because I am
trying to get like a thousand fans. If you could help me out, that would be great.