Hush puppies are found on menus throughout the South and in many homes as well, an ace accompaniment to most of the region’s meals. They are fritters, essentially: sweet cornmeal dough that is fried until golden brown. The recipe here comes from Craig Claiborne, the longtime food editor at The New York Times who also happened to be a native of Mississippi and one of the great interpreters of Southern cooking.
Ingredients
- 1 ½ cups white cornmeal
- 4 teaspoons flour
- 2 teaspoons baking powder
- Salt to taste, if desired
- 1 tablespoon sugar
- ¼ cup grated onion
- 1 egg, lightly beaten
- 1 cup rapidly boiling water
- Fresh corn oil to cover
About 36
Preparation
- Combine the cornmeal, flour, baking powder, salt, sugar, grated onion and egg and blend well. Add the water rapidly while stirring. The water must be boiling when added.
- Heat the oil to 370 degrees. Drop the mixture by rounded spoonfuls into the oil. Cook until golden brown. Drain on paper towels.
10 minutes
Dining and Cooking