Southern Hushpuppy Recipe

You can serve hushpuppies anytime you would normally serve cornbread, however they are traditional with a fish fry. Hushpuppies are easy and quick to make, but be sure to serve them hot when they have that good crunch.






Ingredients
1 cup white cornmeal
4 tablespoons flour
1 tablespoon baking powder
1/3 cup onion - diced
1/8 tablespoon baking soda
1/2 cup buttermilk (more or less)
1/8 tablespoon salt
1/8 tablespoon black pepper
Cooking oil (see below for amount)

Directions
1. In a medium pot (I like cast iron) place enough cooking oil to provide at least a 5 inch depth of oil. The amount depends on the size pot you use. I like corn oil or peanut oil because of their high smoking point. Also, I prefer a medium size pot because it takes less oil. If you have the oil to spare, use a bigger pot and you will be able to cook more hushpuppies at a time and get them to the table hotter.

2. Place the pot on the stovetop burner set on medium high heat. The oil temperature is very important. It must be hot but not smoking hot. Here's a tip. Place the end of a wooden spoon or any wooden utensil you have in the hot oil. If bubbles swirl up around the wood immediately, you have the correct temperature. If no bubbles, it's not hot enough.

3. Next, in a medium size bowl, combine all the dry ingredients (including the onions) and stir well. Add the buttermilk slowly while closely observing the consistency. Do not dump the buttermilk in all at once. Add slowly. You are looking for a thick mixture that has the consistency of wet sand. The best way to tell if it is correct is to take a portion in your bare hands and attempt to roll it into a ball. It should stick together without crumbling. If it is mush and runs through your fingers, add more cornmeal to make it thicker. If it crumbles and will not hold together, add more buttermilk to make it hold it's shape. It takes a little experience but it's really not difficult.

4. Next, test your oil temperature. If it is good, begin rolling the cornmeal mixture in balls, using your bare hands. You want balls slightly larger than golf balls.

As each ball is completed, place it on a large spoon (plastic or wood) and submerge in the oil.

This will be a busy time because while you are placing the balls in the oil, you must watch the ones already in the oil and be prepared to remove them as they are ready. They will cook very fast. About one to two minutes. Remove from the oil when they have a golden brown color.

Place the hushpuppies on paper towels as they are removed from the pot to absorb some of the oil. Try to get the hushpuppies to the table as soon as possible. They are not nearly as good cold. And, I have never found a suitable method of re-heating them. The recipe above makes about seven hushpuppies (2-3 people). To serve 4 or more people, just double the ingredients.

A real traditional way to serve hushpuppy cornbread in the South, is with a fish fry. You simply can not have fish without hushpuppy cornbread. However, they also go well with any meal when you would normally serve cornbread.

I hope you will try the hushpuppies. Your family will love you for these Southern treats and your friends will want your recipe. Enjoy!