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A couple hushpuppy recipes for you.

6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 35 hushpuppies

Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Hushpuppy Recipe

1 cup yellow cornmeal
2/3 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
2 large eggs
3/4 cup milk
2 Tbs vegetable oil
1/4 cup vegetable oil, for frying
3/4 cup minced onion
1/2 cup finely chopped green bell pepper

Blend dry ingredients. Beat together milk, eggs, and 2 Tbs of the oil. Stir in the flour mixture, then the onions and peppers. In a large skillet heat 1/4 cup oil. Drop the batter by 2 rounded tablespoonsful into the skillet [or deep-fat fryer]. Fry until browned on the bottom, for about 2 minutes. Turn and brown on the other side, for about 1 minute longer. [I use a cast iron dutch oven and more oil, heated to about 375. I just deep-fry them, usually in the same oil that I fried catfish. They flip themselves over when they're deep-frying.

Here's my favorite hushpuppy recipe, as originally printed in "Sylvia's Family Soul Food Cookbook", pg 201. I've tried a lot of different versions over the years, but this one tops them all, in my opinion. I've used this recipe many MANY times, and have found only two adjustments for my Okie tastes: I add 2 tablespoons of sugar instead of the 2 teaspoons called for, and I find that I have to add about 1/4 cup more dry ingredients or else it's a bit too thin. I usually add an additional 1/8 cup each flour and cornmeal. I also replace the green bell pepper with jalapeno pepper.

Good eating.
The hush puppies at the Sanitary Fish Market in Morehead City, NC are, IMHO, the best. Here is their recipe off their website.

1 lb fine corn meal

1 egg

1 Tablespoon salt

1 Tablespoons Sugar

Pinch soda

1 Cup buttermilk

Stir, adding water, to thick consistency. Drop in deep fat [preferably Duke's Peanut Oil}. Cook in temperature of 375 degrees. Recipe serves six.Enjoy!
Point taken.

However, do your biscuits have onions? Does your skillet cornbread have onions? Basically, hush puppies, at least in NC, are nothing more than deep fried cornbread. Some recipes need to keep to the basics and not go all over the map on flavors...

Just my opinion...and you're welcome to yours.
Around these parts we like our White Lily cornmeal mix, and we like the onions; definitely NO sugar required.

Buttermilk Hush Puppies
2 cups White Lily Self-Rising Cornmeal Mix
1/2 cup White Lily AP Flour
1 teaspoon baking soda
1 large egg
1 cup buttermilk
1 small onion, finely chopped

mix and deep fry.
Hey!

There's only one way to make hush puppies and one way only.

Make them the way that they taste good to YOU!

Sometimes I like jalapeno added, grated onion, kernel corn, sugar, bacon bits, cayenne....

Not all at the same time but that might be a good idea too!

But I'm from New Yawk, so what do I know?

(i know what tastes good and my mom was a Tarheel through and through!) ;^)
quote:
Originally posted by SmokinOkie:

Hmmm. I guess that means I don't need to do any 101 updates so you won't do them my way.

Big Grin

Just kidding


Smoke,
I sure hope you are kidding. Sure wouldn't want to get bored cooking. Look forward to updates, new technique's and recipes. I am enjoying sharing with other Q'rs.
T
Last edited by Former Member
Halleluah, amen. And I must confess that I do sometimes add diced Jalapeno peppers in mine. But no onions, please.

And, yes, it is boring to cook the same food the same way over and over again, however, we also need to respect the original method(s) and recipes. It's the only way to taste the flavors as originally experienced by our forebearers.
topgun, Oh how I do agree with you. I truly enjoy researching old recipies and taking the time to attempt to duplicate using original ingredients and techniques (curing, pickling, brining and smoking to achieve flavors that have been lost in this modern era.
quote:
Originally posted by topgun:
Halleluah, amen. And I must confess that I do sometimes add diced Jalapeno peppers in mine. But no onions, please.

And, yes, it is boring to cook the same food the same way over and over again, however, we also need to respect the original method(s) and recipes. It's the only way to taste the flavors as originally experienced by our forebearers.
Thank you, Mr. T. I wish I had paid more attention to what my Grandmother was doing when she made those incredible dishes with basically very little in the way of the condiments and additives we can find everywhere today, and seem compelled to add to things. She was a magician...and my Mother also. Simple is good. Or as someone on this forum likes to say KISS...
Smoke; be careful with the recipes unless you are willing to staple extensions onto your belts. I wrote a cookbook (mostly for family and friends) a couple winters ago containing 100 of my favorite recipes. I gained 20 pounds which are still here. Just thinking though, some lightly smoked hushpuppies might go good with a plate of catfish.
quote:
Originally posted by SmokinOkie:
Hey, thinking about a 101. All it would be is recipes, I mean how HARD is it to make HP? Really. Toughest choices are what kind of corn meal and what kind of ingredients.

So just keep adding recipes and MAGIC you have your HP 101

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