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Hush Puppies
Helen Pitlick
3 minutes
24 pieces
BeginnerFrom "Eating Southern Style" by Terry Thompson HPBooks
Total Steps
2
Ingredients
8
Tools Needed
5
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 6 tablespoons Unsalted butter or margarine
- 2 cups Water
- 2 tablespoons Minced onion
- Vegetable oil for deep-frying
- 1 1/3 cups White cornmeal, preferably stone-ground
- 1/3 cups Sugar
- 1 teaspoon Salt
- 2 teaspoons Baking powder
Instructions
1
Step 1
In a deep-sided 12-inch skillet, heat 2 inches of oil to 350 F or until a 1-inch bread cube turns golden brown in 65 seconds. While oil is heating, combine cornmeal, sugar, salt, baking powder, and onion in a medium bowl.
2
Step 2
3 to 4 minutes
Combine water and butter in a small saucepan and bring to a boil over high heat; pour over dry ingredients and stir rapidly to blend. Set mixture aside until cool enough to handle. Form into about 24 equal balls. Drop hush puppies into hot oil, being careful not to crowd pan; deep-fry, turning once, until golden brown on both sides. Take care to maintain correct oil temperature. Remove hush puppies from oil with a slotted spoon and drain on paper towels. Serve hot.
Tools & Equipment
12-inch skillet
Medium bowl
Small saucepan
Slotted spoon
Paper towels