Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Cornmeal |
| 1/3 Cup | Flour |
| 1 1/2 tsp | Salt |
| 1/2 tsp | Red Pepper |
| 1 | Finely Chopped Onion |
| 1 | Egg |
| Pinch | Baking Powder |
| Sweet Milk | |
| Oil for frying |
Instructions
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, salt, red pepper, and baking powder.
- Add wet ingredients: Add the chopped onion and egg to the dry ingredients.
- Add milk: Gradually stir in sweet milk until the batter will almost drip from a spoon. The consistency should be thinner than cornbread batter but not watery.
- Heat oil: In a deep fryer or large, heavy pot, heat about 2-3 inches of oil to 350°F (175°C). You can use a deep-fry thermometer to check the temperature, or test by dropping a small amount of batter into the oil. It should sizzle and float to the surface.
- Fry hush puppies: Carefully drop rounded tablespoons of batter into the hot oil, being careful not to overcrowd the pot.
- Cook until golden brown: Fry for 2-3 minutes, turning occasionally, until the hush puppies are golden brown and cooked through.
- Drain: Remove the cooked hush puppies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve: Serve hot, optionally with tartar sauce, cocktail sauce, or your favorite dipping sauce.
