Hush Puppies
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




Vegetable oil for deep-frying
 cups White cornmeal, preferably stone-ground
 cup Sugar
1 teaspoon Salt
2 teaspoons Baking powder
2 tablespoons Minced onion
2 cups Water
6 tablespoons Unsalted butter or margarine

Preparation

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 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 (3 to 4 minutes). Take care to maintain correct oil temperature. Remove hush puppies from oil with a slotted spoon and drain on paper towels. Serve hot.

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From "Eating Southern Style" by Terry Thompson HPBooks