skipper's hush puppies
- Categories
- Bread
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | White corn meal |
| 4 teaspoons | Baking powder |
| 1 cup | All-purpose flour |
| 2 teaspoons | Salt |
| 2 | Eggs; beaten |
| Buttermilk | |
| 2 larges | Onions; chopped |
| 1 can | (12-oz) beer |
Mix dry ingredients in a large bowl. Mix beaten eggs with ¼ cup of the buttermilk and blend into the dry ingredients, adding more buttermilk to barely moisten the mixture. Add the beer to make a thick, soupy, pancake-like batter. (Skipper says it will take less than a can. The cook drinks the leftover to avoid waste.) Stir in the chopped onions. Drop the hush puppies from a Tablespoon into fat heated to about 370ø. The batter should sink, then slowly rise and turn over. Fry until golden brown all over. Yield: 6 servings.
JULIE ALLEN (MRS. WALLY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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