Quick and Easy Hush Puppies - Hush Puppy Recipe
For those who are unfamiliar (and what a sad state of events this is), a Hushpuppy is a traditional southern American side dish. At its simplest, it is a fried cornmeal ball. It may not sound like much, but Hush Puppies are amazingly delicious, light and fluffy fried balls of goodness.
Down south hushpuppies are traditionally served with seafood meals like Catfish or Gumbo. The name is believed to have come from the period of slavery in the United States when the cooks would toss these bits of fried cornmeal to the dogs to “hush the puppies.” If you have only experienced a hush puppy at a chain seafood restaurant you have not tasted the “real thing.”
This recipe is one that has been in my family for generations, and as such I cannot attribute it directly. Like all good recipes, the amounts can be adjusted for the tastes of those who will eat them. So, try that gluten-free flour or leave out the salt--if you must! These hushpuppies, when cooked to the recipe specifications are always a hit, and make for an easy side dish.
Southern Style Hushpuppies
- 1 ½ cups yellow cornmeal
- ½ cup plain flour
- 1 teaspoon salt
- 2 heaping teaspoons baking powder
- 2 teaspoons garlic powder
- ½ teaspoon sugar
- 1 egg
- 1 medium onion very finely chopped or grated
- Buttermilk - varies
First you will mix the dry ingredients in a large bowl. Add the egg, the onion and just enough buttermilk to make the mixture blend together. When the amounts are done correctly the mixture will drop easily from your spoon into the grease.
After everything is well mixed, heat your grease, preferably grease that has been used to cook fish, though this just adds some extra flavor. Then when the grease is just hot enough drop the mixture in by tablespoons. Don’t crowd the hush puppies. Cook until golden brown. Remove from the hot oil and drain on paper towels.
These are usually served with ketchup or tartar sauce and are best eaten while still sizzling hot.
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