Wednesday, January 25, 2012

Hush Puppies

 
I don't know what it is about certain menu items that in my mind seem only available in certain regions/settings.  It is how I feel about the hush puppy.  In my mind one can only find such fried delicacies in the coastal region of the South where crab legs are served in huge plastic baskets, large wooden tables are bolted to the floor and a delightfully salty breeze brushes in off the ocean.  

It never actually occurred to me that we could make these from our home in land-locked Middle Tennessee, until my mom suggested it as an accompaniment to our seafood gumbo!  With our Cajun meal cooking we threw some oil in a wok (actually poured it gingerly as I have the burn scars on my wrists from getting to handsy with hot oil) and got to work!  

Well let me just tell you....they were just as delicious from Nashville even though the closest water source for us is the Cumberland River!

Hush Puppies

1 beaten egg
1 cup buttermilk
1/2 chopped onions
1/4 cup water
1 3/4 cup cornmeal
1/2 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Stir together in bowl #1 egg, buttermilk, onion and water.  
 
 
 
In bowl #2 (larger bowl) combine cornmeal, flour, sugar, baking powder, salt and baking soda.  
 
Add egg mixture to cornmeal mixture; stir just until moistened.  
  
Drop batter by tablespoons into deep hot oil (375 degrees).  
    
Fry about 2 to 3 minutes a side or until golden brown; turning once.  Drain on paper towels. 
 
Makes about 24.

Here is my tired hush puppy, Annabelle!
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