As if the Thanksgiving meal wasn’t rich enough, let’s just obliterate any idea of a diet by deep frying some bread. Sound good? While making leftover dressing hush puppies was a first for me it certainly won’t be the last. With a crisp, golden exterior and tender, moist interior these puppies are truly addicting.
2 cups leftover dressing
¼ cup all-purpose flour
½ teaspoon baking powder
5 cups canola oil or other high smoke point oils like peanut
- Throw all of the ingredients except for the oil in a food processor. Process the mixture until combined and has the consistency of thick pancake batter. Refrigerate for about 20 minutes.
- Meanwhile, preheat the oil in a very deep pot to 350-360 degrees. Using two spoons, scoop about 2 tablespoons of batter and drop round mounds into the oil. Fry hush puppies for 3 minutes, turning over halfway through the cooking process. Drain puppies on a drying rack and season with salt.