Hush Sweet Charlotte Puppies

Oh lovely thing, you.

Hush puppies are glorious Southern food.

And versatile.

This is a basic recipe that I find just about perfect.

You can doll it up a dozen ways from sweet to spicy to fit any meal.

It may seem like a poor girl’s meal, but it is not.

Do try.

INGREDIENTS:

1 c of cornmeal, yellow or white
1/2 c flour, unbleached or regular
1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/4 tsp baking soda
1 egg
1/2 c buttermilk (you can use milk if you wish)
2 tbsp bacon grease (optional, but you really should)
enough oil to deep fry (at least an inch deep in your skillet)

INSTRUCTIONS:

Combine all dry ingredients and whisk together
Add the egg to the buttermilk and whisk until incorporated.
Add the liquid to the dry just until it comes together in a mash. I like mine very thick.
Melt the bacon grease in a skillet, and add the rest of the oil (canola is my choice) until it’s nicely hot. A drop of water should sizzle, but I’m guessing 375° if you want to be accurate.
Using an ice cream scoop, drop scoops in the oil. As soon as they are brown, turn over. They are done in just a few short minutes. (break one open and check to see that the inside is no longer wet)
Place on some paper towelling to drain. Makes about a dozen.

SERVES: 6

NOTES: You can add chopped onion, finely grated cheese, finely chopped chiles or use any herbs that you desire, fresh or dried. Also add corn and bacon crumbles to the batter. A great way to use leftovers the next day is to melt some butter and roll each puppy in that and then in a cinnamon/sugar mixture. Some people like a sweeter hush puppy and if you do, I would add 2 tbsp sugar to the batter.

SOURCE: Sherry Peyton