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Buttermilk Hush Puppies

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Made with white instead of yellow cornmeal and with both buttermilk and Tabasco, these hush puppies are not only very crunchy but also delightfully tangy. Purists might frown at adding even a tablespoon of sugar, but I think it adds balance to the pups. These are hush puppies you're likely to find at pork barbecue joints from the Carolinas to Alabama and Mississippi, and they're the ones I fry for Brunswick stew parties."

List of Ingredients

â—¦ 2 cups white cornmeal
â—¦ 1 cup all-purpose flour
â—¦ 1 tablespoon sugar
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon salt
â—¦ Freshly ground black pepper to taste
â—¦ 2 cups buttermilk
â—¦ Tabasco sauce to taste
â—¦ Vegetable oil for deep frying


Recipe

In a large bowl, combine the cornmeal, flour, sugar, baking soda, salt, and pepper and stir till well blended. Make a well in the center of the mixture, add the buttermilk and Tabasco, and stir till the dry ingredients are just moistened.

In a deep fryer or deep cast iron pot, heat about 3 inches of oil to 375° F on a deep-fat thermometer.

In batches, drop the batter by rounded tablespoons into the fat, fry till golden brown and crunchy, 3 to 4 minutes, turning once, drain briefly on paper towels, and serve piping hot.


Makes about 3 dozen hush puppies