cleverchickadee


Hush Little Puppy and Get in My Tummy by texaskillet

Not sure how many of you have ever had the pleasure of making hushpuppies.

Not sure it matters, what matters is that you give it a try. There is something comforting about making these little corny balls of tastiness.

Next time you are having a fish fry or even spicy buffalo chicken strips (recipe to follow) then you may want to give these a go.

There are about five million ways to make these, but I like the below the best… this may be because I am a savory person. Of course I also don’t have to tell you that adding bacon to these would be magical.

 

You’ll need:

1 cup cornmeal (I use Bob’s Red Mill cornflour, no wheat). J

1 t. baking powder

¾ t. salt

1 beaten egg

¾ cup milk

3 T. onion mix (my favorite)

And your preferred frying oil. Filled up to half of whatever pot you want to use. I use my dutch oven on the stove top, but if you are a serious fryer you may have something special… like a fryer.

 

First combine the cornmeal, baking powder and salt. Beat the egg and milk together separately and then stir into your cornflour mixture. Add your onions. Using whatever onion mix you want or just keeping it simple with white or yellow onions. Heat 3″ deep of oil in your chosen pot. Drop batter by the tablespoonful into the hot oil when it has reached 375 degrees. Fry 4 or 5 at a time for about 3 minutes each, flipping each one at 1.5 minutes. They should be brown and crispy when you remove them. I like to put a cooling rack over the sink and put them there to drain and cool.

 

Now for a topping… well… forget about it. One word. BUTTER.

 

 

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