Hush Sweet Charlotte Puppies

NY-0208Hot and Spicy Hush PuppiesOh 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:

  1. Combine all dry ingredients and whisk together
  2. Add the egg to the buttermilk and whisk until incorporated.
  3. Add the liquid to the dry just until it comes together in a mash. I like mine very thick.
  4. 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.
  5. 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)
  6. 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

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