This Week's Favorite:
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HUSHPUPPIES
Traditionally served with fried catfish throughout the South, hushpuppies are easy to make and are very tasty! One popular legend surrounding the origin of the hush puppy dates back to Civil War days. Southerners would sit beside a campfire, preparing their meals. If Yankee soldiers came near, they would toss their barking dogs some of the fried cakes with the command Hush, puppies!
Ingredients:
4 cups vegetable oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk (can use regular milk)
1 cup water
(Preheat oven to 200° F.)
In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, buttermilk, and water. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).
In a cast-iron skillet or a large heavy fry pan over medium-high heat, heat vegetable oil to 350° F or until a small amount of batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the hushpuppies will not cook thoroughly.
Using two spoons, push a small amount of batter into hot oil. Hushpuppies will float to the top and begin to brown. Fry for about 5 minutes or until golden brown, turning to brown all sides. Remove from oil (I use a pair of tongs... or a slotted spoon for this) and place hushpuppies on paper towels. (For ease, fry hushpuppies in small batches about 6 hushpuppies at a time.) As each batch has been drained on papertowels for a few minutes, move them to a dish in the oven, until serving time. (don't let them sit much more than 20-25 minutes...) Serve hot.
Makes 2 dozen hushpuppies.
MORE Favorite Recipe's from 'The Nest'....
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Southern Fried Chicken
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Norwegian Meatballs - Kjottkaker
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Sonja's Special Chicken Pot Pie
Hushpuppies
Continuous Country
