Hush Puppies
Little bits of tasty fried cornmeal with roots from the south
Ingredients
- 1½ cups Stoneground yellow cornmeal
- ½ cup Flour
- ½ Small yellow onion, grated
- 1 tsp Kosher salt
- 1½ tsp Baking powder
- ½ tsp Baking soda
- 2 tbsp Sugar
- 1 tsp Garlic Powder
- 2 tsp Cajun Seasoning
- 1 tsp Cayenne pepper (optional)
- 1 Large egg
- ¾ cup Milk
- Vegetable oil for frying (minimum 4 cups)
- Butter for serving
Instructions
- Grate half of a small onion. Combine the dry ingredients together in a large bowl.
- Add the grated onion, egg and milk to the dry ingredients. Set aside for 15 minutes to thicken.
- Meanwhile heat the vegetable oil in a deep frying pan. I like to add two kernels of popcorn to test the temperature of the oil. When the popcorn pops, the oil is hot enough for frying.
- Place some paper towel on a platter to drain the hot puppies.
- Working in batches, drop spoonfuls of batter into the hot oil. Rotate them frequently to brown on all sides, 3 to 4 minutes. You will probably get quite a few "droplets" of batter than can be spooned out. Remove two the paper towel.
- Once browned on all sides, carefully remove from the hot oil with a slotted spoon. Don't worry if your hush puppies are not perfectly round balls. They will be devoured with all their imperfections.
- Serve hot or whatever the temperature is outside.
Notes
