Skipper's hush puppies
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .