| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
|
|
Vegetable oil for deep-frying |
| 1 1/3 |
c |
White cornmeal; preferably stone-ground |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 2 |
tb |
Minced onion |
| 2 |
c |
Water |
| 6 |
tb |
Unsalted butter or margarine |
INSTRUCTIONS
Eating Southern Style - Terry Thompson HPBooks
In a deep-sided 12-inch skillet, heat 2 inches of oil to 350°F or until a
1-inch bread cube turns golden brown in 65 seconds. While oil is heating,
combine cornmeal, sugar, salt, baking powder, and onion in a medium bowl.
Combine water and butter in a small saucepan and bring to a boil over high
heat; pour over dry ingredients and stir rapidly to blend. Set mixture
aside until cool enough to handle. Form into about 24 equal balls. Drop
hush puppies into hot oil, being careful not to crowd pan; deep-fry,
turning once, until golden brown on both sides (3 to 4 minutes). Take care
to maintain correct oil temperature. Remove hush puppies from oil with a
slotted spoon and drain on paper towels. Serve hot. Makes about 24 hush
puppies.
Posted to bbq-digest by "James A. Whitten" <bigjim@atlantic.net> on Aug 26,
1998, converted by MM_Buster v2.0l.
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