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

    1. 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.
    2. 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