Recipe: Piney Woods Hush Puppies

PINEY WOODS HUSH PUPPIES

2 1/2 cups yellow corn meal
2 tbsp granulated sugar
2 tbsp all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
1 egg, beaten
1 1/2 cups cooking oil (about)

Mix all dry ingredients together; set aside.

Beat buttermilk 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.

Drop by molded Tablespoon into 350 degree F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch.

Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250 degree F until very hot and crisp.

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 degrees F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350 degrees 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.

SERVING SUGGESTIONS:
Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak.

Makes about 48 hush puppies 2-inches round
Source: Texas Recipes from Texas Places (Imperial Sugar Vol I)