Hush Puppies by Joy McCabe
- 2 cups cornmeal
- 1 tablespoon all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons finely chopped green onions
- 1 cup plus 3 tablespoons buttermilk
- 1 large egg, lightly beaten
- Peanut oil for frying
- Sift together the cornmeal, flour, baking soda, baking powder, and salt into a large bowl.
- Stir in the onions, buttermilk, and egg until thoroughly mixed.
- Fill a cast iron skillet half way with oil.
- Using a frying/candy thermometer heat the oil to 350 degrees.
- It’s preferable to use the same skillet and oil where you’ve just fried fish.
- Gently drop the batter by spoonfuls, measuring about two teaspoons, into the hot oil. Fry until golden brown turning once.
- Drain on a grate over a pan lined with paper towels and serve hot.
I use an iced tea spoon, which has a long handle, for dipping and placing the hush puppy batter in the oil. I also dip the spoon in a cup of water after dropping each pup in the oil to prevent the batter from sticking to the spoon. Be careful not to splatter the oil. It will burn you. Instead of dropping the hush puppy batter, you’re actually placing the batter in the oil. Turn the hush puppies earlier than you think. When frying they tend to get bottom heavy and will not always turn easily.
By Joy McCabe@joymccabe.com