Wednesday, May 1, 2013

Hush Puppies

There are many recipes some call for more/less milk, butter or sweet (milk), sugar, none onions,none.  How did hush puppies get their name? There are many legends that start with different sources telling how  an African  cook, southern hunters, trappers, fishermen or  civil war soldiers all winding up with similar ending. That of frying golden nuggets of scraps to toss to still/quite the barking/begging dogs. This with the command “Hush, puppy.” each for different reasons. Here are three:

 Hush Puppies ( 4 servings)
With green onions
1/2 cup reserved flour from fish fry or
1/2 cup all-purpose flour
1/2 cup yellow cornmeal      
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt                                         
1/4 teaspoon baking soda

1 large egg
1/2 cup buttermilk
1/4 cup minced onion
2 cups vegetable oil

Combine first 5 ingredients in a bowl; make a well in center of mixture.  Stir together egg and buttermilk; add to dry ingredients, stirring just until moistened. Stir in onion.  Pour oil into a 10-inch cast-iron skillet, and heat to 375°. Drop batter by tablespoonfuls into oil,     and fry in batches 3 minutes on each side or until golden. Drain on paper towels, and serve immediately.

Hush Puppies (4-6 Servings)                       
Would you hush for one of these?

1 cup yellow cornmeal
1/4 cup all-purpose flour                                   
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup milk
1 small onion (finely chopped)
Oil for deep-fat frying

In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm.
 Original recipe (24 Servings)                     
Don't ya want some?
         2 eggs, beaten
         1/2 cup white sugar                        
         1 large onion (diced)
         1 jalapeno (minced)
         1 cup self-rising flour
         1 cup self-rising cornmeal
         1 quart oil for frying

In a medium bowl, mix together eggs, sugar, and onion.        Blend in flour and cornmeal.  Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

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