Skipper's hush puppies

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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