Hushpuppies are divine! It was brought to my attention recently from a few of my ‘over the pond’ friends that hushpuppies are a brand of shoes so what goes here! Yes, we have hushpuppy shoes here too, but you haven’t experienced ‘comfort’ until you’ve experienced southern hushpuppies!
They are cornmeal dough balls deeped fried. Many stories as to how they got their name. Look here for a nice write up on the different ones and pick the one you like best! There is also another recipe there. There are many variations to hushpuppies. Some put sugar, some don’t. Some put onion, some don’t. Some put cayenne pepper, some don’t. Some roll them in powdered sugar after frying, some don’t. But Paula Deen is our queen of southern cooking, so I am posting her recipe.
6 cups peanut oil (okay to use canola or vegetable oil)
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.
I got this recipe from Foodnetwork!
Here’s a how-to
for hushpuppies from Southern Living Magazine
out for a variety of recipes
Then there is Corn Fritters. How are they different from hushpuppies you ask?
There is an on going debate about that. Read this article
for one man’s view on that subject.
The recipe I use for Corn Fritters does not contain cornmeal, but corn and a little flour. They are so light and delicious I could make a meal on them! I got my recipe from a cookbook I got years ago on a trip to Michigan. Hollyhocks and Radishes by Bonnie Stewart Mickelson.
Feather-Light Corn Fritters
3 tbls. flour
3/4 tsp. baking powder
1/2 tsp. salt
2 eggs, separated
1/4 cup of milk
3/4 – 1 cup corn
light vegetable oil
In a medium suze mixing bowl, combine flour, baking powder, and salt.
Beat 2 egg yolks with milk. Stir into flour mixture with a fork, then add corn. If making ahead, refrigerate at this point.
When ready to fry fritters, beat the 2 egg whites until they form soft peaks, and fold into corn mixture.
Pour a 1/2 inch or so of oil into a large skillet over medium high heat. When oil is hot and rippling, drop a few tbls. of batter at a time into oil. Fry until golden brown, turning with a slotted spoon, then drain on paper toweling. Keep warm in oven if necessary.
Of course fresh corn is the best but you can use whatever you have at home. Make sure to drain it well if using canned.
As with hushpuppies these are good dipped in honey!
Enjoy! And stop over at Beth Fish Reads Weekend Cooking
and see what else is cooking!