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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These hush puppies are the real Southern thing with chopped onion in them. My family, especially my son Chris, love them with fresh caught fried catfish! Note: This recipe is from the cookbook Cross Creek Cookery by Marjorie Kinnan Rawlings. Ingredients:
1 cup cornmeal |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 medium onion, finely chopped |
1 egg, slightly beaten |
1/3 cup milk |
wesson oil |
Directions:
1. Combine cornmeal, baking powder, and salt; stir well.
2. Add chopped onion and egg, mixing well.
3. Slowly add milk, stirring just until dry ingredients are moistened.
4. Carefully drop batter by Tablespoonfuls into deep, hot Wesson oil (375 degrees), cooking only a few at a time.
5. Fry about 2 minutes, turn and fry an additional 2 minutes or until hush puppies are golden brown.
6. Drain well on paper towels.
7. Yield: 1 dozen.
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