Piney woods hush puppies

48 servings

Ingredients

Quantity Ingredient
2½ cup Yellow Corn Meal
1 teaspoon Soda
1 teaspoon Salt
2 tablespoons Granulated Sugar
2 tablespoons All-Purpose Flour
1 tablespoon Baking Powder
1 each Egg, beaten
2 cups Buttermilk
1½ cup Cooking Oil (about)

Directions

Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1½ minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 ½ inches deep and heated to 350"F will cook three hush puppies in about 2 ½ minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source: Texas Recipes from Texas Places v1

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