Hush Puppies

I knew that I wanted to make this. Ever since I got back from Maryland and had these with a bucketful of seafood of shrimp, mussels, clams, etc Oh and crabs, how can I forget crabs. I have refrained for a while but I was really craving for it big time, so I just gave in.

I looked at the recipe and was surprised to find how few ingredients there are. Equal parts cornmeal and flour. Egg. Onion, sugar, salt and pepper. And it was a matter of mixing all of it and frying it. That’s it.

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Golden brown delicious

I only did half a batch because.. I know if I did the whole batch I will end up finishing a whole lot of this deep fried goodies. I still ended up eating about 5 pieces of the quail egg sized thing (I only used the small ice cream scooper) and it was so good! I will make this again soon. Southern cooking, one of my favorite cuisines.

I did make the mistake of adding a bit of milk because it was too dry. But once the onion was added, it put more liquid into the mix and it became too watery. I adjusted the dry ingredients to make it drier again. And it turned out fine. Excited to do this again!

Hush Puppies Recipe (full recipe)

1 cup cornmeal
1 cup flour
1 1/2 teaspoon baking powder
1/2 cup sugar
2 eggs
1 large onion, minced
pinch of salt
if needed, a little bit of milk
oil for deep frying

Mix all of the first 7 ingredients first and see if you need any more liquid. Usually you won’t. It should just be thick enough that it can be scooped, like a thick pancake batter. I used my smallest ice cream scoop to drop a scoop at a time in the hot oil. Cook over medium heat until golden brown. Strain the oil and serve.

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