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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Clay suggests using a melon baller dipped in hot water for shaping the hush puppies. Be careful to shake off excess water so it won't drip into the grease and splatter. Ingredients:
2 cups self-rising flour |
1 1/4 cups plain yellow cornmeal |
1/4 cup sugar |
1/4 teaspoon granulated garlic |
1/4 teaspoon salt |
1/8 teaspoon baking soda |
1 large egg, beaten |
2/3 cup buttermilk ranch dressing |
2/3 cup buttermilk |
1/2 cup chopped green bell pepper |
1/2 cup finely chopped onion |
vegetable oil |
Directions:
1. Stir together flour and next 5 ingredients in a medium bowl.
2. Stir together egg and next 4 ingredients in a large bowl; stir in flour mixture just until moistened. (Batter will be thick.) Cover and chill 1 hour.
3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 360º. Drop batter by rounded teaspoonfuls, in batches, into hot oil. Fry 2 to 3 minutes on each side or until hush puppies are golden and a wooden pick inserted into center comes out clean. Drain on a wire rack over paper towels; keep warm in a 250° oven.
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