Piney Woods Hush Puppies

Recipe By:
Generous
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  • Total Time 45 min Ico-add
  • Yield 1 Batch
  • Level Medium

This hush puppy recipe is a sugar added variation that goes well with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak.
 

Ingredients

  • Oil for deep frying
  • 2 1/2 cups yellow corn meal
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons all purpose flour
  • 2 cups buttermilk
  • 1 egg, beaten
  • 1 1/2 cups cooking oil
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Directions

  1. 1. Set up a pot, or deep fryer, with about three inches of oil heated to 350 degrees F.
  2. 2. Mix all the 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.
  3. 3. Drop by molded tablespoon into fryer and cook for about 2 minutes; turn them over and cook on second side for one minute. Allow the oil to heat for a few seconds after removing a batch and before starting the next one.
  4. 4. Note: They are delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on rack in preheated 250 degrees F oven until very hot and crisp.
  5. 5. This recipe makes about 48 hush puppies two inches around. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes.
  6. 6. 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.