HUSH PUPPIES
Source of Recipe
chitterlings.com via Skip at cookskorner.com
Recipe Introduction
I made some hush puppies from an epicurious.com recipe that were awful - extremely dry, dense and tasteless. They were all cornmeal - no flour at all. When I talked about them on CK, Skip sent me this recipe that he found on the internet that he said seemed similar to what he remembered his mother using. He suggested some additions, like onions and celery. And the folks who wrote the recipe said that you could also add 3/4 c. of cooked corn and 2 T. sugar. I did add the onions. We liked these a lot! MUCH lighter and more moist - and good flavor, too! Next time I will add the corn and sugar and I think that the batter would benefit from an additional egg. I don't like seasoned salt, so I used 3/4 t. of herb and garlic Mrs. Dash and 3/4 t. salt.
List of Ingredients
2 cups yellow corn meal
1 cup plain flour
2 eggs
1 cup buttermilk
3/4 teaspoon seasoned salt
1/2 teaspoon ground pepper blend
1 teaspoon baking powder
2/3 teaspoon baking soda
1 c. finely minced onions
1/8 cup bacon grease, melted
Oil, for frying
Recipe
Mix all of the dry ingredients in a bowl. Add your eggs, onions, bacon grease, and buttermilk. Mix well.
Heat oil to 375 degrees. Drop spoonsful of dough into the hot fat (I used a medium size ice cream-type scoop for this - works great). Brown on all sides, turning as necessary.
Drain. You can keep these in a 225 degree oven to keep warm while you are getting them all cooked.
NOTE: Serves 6-8 The original recipe says that you can store this mixture in the fridge for a day or more and allow to reach room temperature before cooking. But they are so easy to make, why bother?
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