Hush Puppies 2 Recipe

Hush Puppies 2 Recipe

Yield: 40 servings
Recipe by luhu.jp

Ingredients:
2 cup: All-purpose Southern flour, Martha White or White Lily brand
1 1/2 cup: Yellow or white cornmeal,
3 tbsp: Sugar,
1 tsp: Baking powder,
1 tsp: Salt,
1/2 cup: Fine-minced onions,
1 1/3 cup: Milk,
1 cup: Water,
1/3 cup: Vegetable oil plus more for frying,
1 large: Egg, beaten

Directions:
Appeared in Sun-Sentinel July 6, 1995

In large mixing bowl, sift together flour, cornmeal, sugar, baking
powder and salt. Add onions, milk, water, oil and egg; stir just
long enough to blend ingredients.

In deep-fat fryer or deep cast-iron skillet, heat about 2-1/2 inches
oil over medium-high heat to 375 degrees. Drop batter by the
tablespoonful into fat, making sure you do not crowd pan. (This will
have to be done in batches.) Fry hush puppies 4 minutes or until
golden brown and cooked through. Drain briefly on paper towels and
serve immediately while they are very hot. Makes about 40 hush
puppies.

Per hush puppy: 65 calories, 1 gram protein, 2 grams fat, 9 grams
carbohydrates, 6 milligrams cholesterol, 82 milligrams sodium, 34
percent calories from fat.

Recipe from My Mothers Southern Kitchen (Macmillan, 1994) by James
Villas with Martha Pearl Villas


Source from luhu.jp

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