HUSH PUPPIES
"These cornmeal dumplings are a Southern specialty. Serve with fish."
1/4 cup chopped onions
1 cup cornmeal
1 cup all-purpose flour, sifted
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. ground cayenne pepper
1 egg, slightly beaten
2/3 cup buttermilk*
vegetable oil (for frying)
In a large bowl, combine all the dry ingredients. Set aside.
In a separate bowl, beat together the eggs and buttermilk. Add the egg mixture to the cornmeal mixture and mix well.
Drop the batter by heaping teaspoonfuls into hot vegetable oil (375 degrees F on a deep-frying thermometer). Cook, turning often, about 3 to 5 minutes or until golden-brown.
*For a buttermilk substitute, add 1 1/2 teaspoons lemon juice or vinegar to 2/3 cup milk. Let stand at room temperature 10 minutes or until beginning to curdle. Do not stir.
Makes 2 dozen
Source: Military Wives' Cookbook by Carolyn Quick Tillery
"These cornmeal dumplings are a Southern specialty. Serve with fish."
1/4 cup chopped onions
1 cup cornmeal
1 cup all-purpose flour, sifted
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. ground cayenne pepper
1 egg, slightly beaten
2/3 cup buttermilk*
vegetable oil (for frying)
In a large bowl, combine all the dry ingredients. Set aside.
In a separate bowl, beat together the eggs and buttermilk. Add the egg mixture to the cornmeal mixture and mix well.
Drop the batter by heaping teaspoonfuls into hot vegetable oil (375 degrees F on a deep-frying thermometer). Cook, turning often, about 3 to 5 minutes or until golden-brown.
*For a buttermilk substitute, add 1 1/2 teaspoons lemon juice or vinegar to 2/3 cup milk. Let stand at room temperature 10 minutes or until beginning to curdle. Do not stir.
Makes 2 dozen
Source: Military Wives' Cookbook by Carolyn Quick Tillery
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