Yes, it's a true Song of the South when you hear the sounds of hush puppies frying away
Loving hush puppies is akin to going waist-deep in a chocolate vat if you are crazy about sweets. The smell, and then the exquisite burst of flavor as you pop a hush puppy in your mouth; it's preferably loaded with butter. This is not a heart-healthy nor dietetic delight; it is purely and simply decadence in every southern sense of the word.
Hush puppies need buttermilk. Regular or low-fat milk substitutes will suffice, but they will never be the same. Otherwise, you can put together a host of additives that include chopped onions, bell peppers, or jalapenos. Many cooks choose to add whole corn. Any ingredient is tasty; after all, its the corn meal mushy mix cooked in oil that is the sensation you're looking for.
You'll find thousands of hush puppy recipes, but Our House and Garden's Kitchen wouldn't be complete without our version. They're great as sides with catfish, but, really, we can just make a meal out of them.
1 cup yellow cornmeal
Mix dry ingredients in a bowl. Place egg in a separate, small bowl and stir until white and yellow is blended. Add egg to dry mix. Slowly add buttermilk, stirring to blend. The mixture should be firm; not too loose and not too dry.
Heat oil in a deep fryer to highest setting. You can spoon dollops directly into the oil or pre-form small nugget-sizes by hand (we prefer pre-forming). Turn them as they cook, letting them turn a nice crisp brown on all sides. Take one out for testing before removing the batch. Turn out on paper towels to drain and serve hot. Can be re-heated in oven or microwave, but will not be as crisp.
Serve with butter. Place a dab on top, take a bite, then add more butter as you go. Yes, that's how easy it is to become carried away and eat an entire plateful of them.
2005-2006 C.K. Kennedy
Pittsburg, TX 75686
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