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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is from my mother-in-law. I had never eaten homemade hushpuppes until I met her. They are really good. We always have them when we have a fish fry. I went ahead and listed the cornmeal she used to use but it is not made anymore so I will continue to look for another brand that is good. If you know of a great brand, please write a note in the comment field. Thanks! Enjoy! Ingredients:
2 cups three rivers cornmeal |
1/2 cup self-rising flour |
1/2 cup buttermilk |
1 egg |
1 -2 sweet onion (depending on the size) |
salt |
pepper |
Directions:
1. Combine ingredients in bowl. The batter should not fall of the spoon.
2. Place spoonfuls (can roll in ball if prefer) of dough in deep fryer.
3. Deep fry until golden brown.
4. **You can substitute the buttermilk for regular milk and a touch of lemon juice if you do not have any buttermilk. However, the buttermilk is worth it in the recipe.
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