Have you ever been to a restaurant and wondered how to make your own hushpuppies? Well, not only are they simple, but they're quick. They are a definite southern staple and nothing goes better with fish than some grits and these easy hushpuppies. Try this recipe and in no time you'll be frying up your own little batch of these great puppies. Trust me, you're friends will think you slaved in the kitchen forever!
I have no idea what the true story of the hushpuppies history is, but this is what my southern mother taught me. She told me that during the Civil War, the cooks at the southern plantations would throw hushpuppies out to the dogs. This was done to keep them quiet so the Yankee troops wouldn't find them. I'm sure they're a hundred more tales out there where they came from, but this is the one I grew up on.
The recipe below will serve approximately four people. If you'd like to add a little more or less to the dry mixture, just remember to use equal amounts of both. This is the biggest trick you need to remember.
Ingredients
- 1 cup Flour
- 1 cup Corn Meal
- 1 small onion - chopped
- 1 egg
- Salt & pepper to taste
- Dash of garlic (optional)
- ¾ cup milk
Supplies Needed
Large skillet & cooking oil - heated on med. high
Preparation
- Mix all ingredients together, leaving the addition of milk last.
- Slowly stir in the milk to form a semi-thick mixture. You want the consistency to be like a very thick pancake batter. If more milk is needed, slowly add a little amount and stir. If you mixture is too thin, add a little more of the dry ingredients until the desired consistency is achieved.
- Heat cooking oil in large/deep skillet on medium high, till hot. To make sure oil is hot enough, drop a small drop of water into it. If it begins to pop, cooking oil has achieved the desired temperature.
- Using a tablespoon, scoop out spoonfuls of the batter and drop into the hot oil.
- Turn the hushpuppies in the oil until they've achieved a nice golden brown color.
- Place on paper towel to drain.
Eat and enjoy!
