By Fran Lane

Hush Puppies are a favorite Southern culinary delight. The term “hush puppies” originated with hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries. This simple, delicious southern recipe is wonderfully crispy and full of savory onion flavor. If you’re deep-frying chicken or fish, make these as an accompaniment, since the batter is so easy to make and you have a pot full of oil anyway. Or just make them on their own. I got this recipe from In A Cajun Kitchen by Terri Pischoff Wuerthner. Enjoy. Tom~

Savory Onion Hush Puppies

1 cup yellow cornmeal / 1 cup all-purpose flour / 2 teaspoons baking powder / 1 teaspoon salt / 1/2 teaspoon white pepper / 1/2 teaspoon baking soda / 1/2 cup finely chopped onion / 1/2 cup finely sliced green onions / 1 egg, beaten / 3/4 cup buttermilk / 4 cups corn oil for frying (I use Canola oil) for a 3/4- to 1-inch depth in a 6 quart pot

Mix the cornmeal, flour, baking powder, salt, pepper, and baking soda in a large bowl. Add the onion and green onions and toss to coat evenly with the flour mixture.

Whisk the egg and buttermilk together and stir into the dry ingredients. Don’t overmix; stir just until combined.

Heat the oil in a deep pot to 375 degrees F. As soon as the oil reaches that temperature, drop the batter into it by the tablespoons. Don’t crowd the hush puppies; you will need to cook them in batches. Cook for about 3 minutes, until golden brown, turning halfway through. Remove the hush puppies to paper towels to drain as they are done. (Adjust the heat up or down as necessary to maintain a frying temperature of 350 to 365 degrees F.)


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