Hush Puppy
Over a year ago
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Ingredients
- 4 cups vegetable oil
- 2 cups yellow cornmeal
- 1 cup Flour (self raising)
- 1 eggs. beaten
- ¾ tsp salt
- ¼ tsp baking soda
- 2 cups milk
- 1 cup water
Accompaniment
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Description
Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish but goes great as a side dish.
Method
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1
In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, milk, and water. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk, if batter is too thin, add cornmeal).
In a cast iron skillet or a large heavy fry pan over medium-high heat, heat vegetable oil to 350° F or until a small amount of batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the hushpuppies will not cook thoroughly.
Using two spoons, push a small amount of batter into hot oil (370° to 380° F). After about 10 seconds, hushpuppies will float to the top and begin to brown. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.
Remove from oil and place hushpuppies on paper towels, continue cooking the remaining batter (fry in small batches, adding 4 to 6 hushpuppies to the oil at a time). NOTE: They can be held in a 200° F oven until serving time (approximately 30 minutes). Serve hot.
Makes 2 dozen hushpuppies.
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