Hush Puppies aka Corn Dodgers
These little finger shaped dumplings of deep fried cornmeal are thought to have originated in New Orleans (then called Nouvell Orleans), Louisiana in 1727. They were created by a group of Ursuline Nuns who came over from France. They referred to these little darlins as croquettes de maise. These dumplings spread quickly over the southern region and a still an important part of southern cooking today. Hushpuppies are also known as Corn Dodgers. They are often served with seafood entrees, especially fried catfish. They are tasty alone, but are even better when dipped in a delicious tartar sauce.
- 1 cup self-rising flour
- 1 cup corn meal
- 1/2 tsp black pepper
- 1 medium Vidalia onion, diced
- 2 tbsp white sugar
- 1 large egg
- to moisten buttermilk
- Stir all dry ingredients together.
- Add the beaten egg and diced onions.
- Mix with buttermilk until you achieve a medium thick batter (not too liquidy but not stiff like dough either).
- Preheat oil for 5 or 10 minutes in deep fryer.
- When oil is hot, drop spoonfuls of the hushpuppy batter into the oil and fry until golden brown and crispy outside. (Better in oil you have just fried fish in)
- Remove from oil and let drain on a plate or platter lined with several paper towels. Serve hot. Dip in ketchup, cocktail sauce, or tartar sauce depending upon what else you serve with the hushpuppies.