Hush puppies 2
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose Southern flour (Martha White or White Lily brand) |
| 1½ | cup | Yellow or white cornmeal |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ½ | cup | Fine-minced onions |
| 1⅓ | cup | Milk |
| 1 | cup | Water |
| ⅓ | cup | Vegetable oil plus more for frying |
| 1 | large | Egg, beaten |
Directions
Appeared in Sun-Sentinel July 6, 1995 In large mixing bowl, sift together flour, cornmeal, sugar, baking powder and salt. Add onions, milk, water, oil and egg; stir just long enough to blend ingredients.
In deep-fat fryer or deep cast-iron skillet, heat about 2-½ inches oil over medium-high heat to 375 degrees. Drop batter by the tablespoonful into fat, making sure you do not crowd pan. (This will have to be done in batches.) Fry hush puppies 4 minutes or until golden brown and cooked through. Drain briefly on paper towels and serve immediately while they are very hot. Makes about 40 hush puppies.
Per hush puppy: 65 calories, 1 gram protein, 2 grams fat, 9 grams carbohydrates, 6 milligrams cholesterol, 82 milligrams sodium, 34 percent calories from fat.
Recipe from My Mother's Southern Kitchen (Macmillan, 1994) by James Villas with Martha Pearl Villas