Yield: 40 servings
Measure | 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 |
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