Friday, April 8, 2011

Buttermilk Hush Puppies

After a wonderful and perfect week visiting my dad and family in North Carolina, I've rediscovered my deep Southern roots! While there, I couldn't get enough hush puppies. I was anxious to come home and find a better recipe than the one I'd tried in the past. Before I'd even left NC, my blogging friend, Pam, sent me this recipe. It's the best I've ever tried at home, although, I made a few changes. Loved it! My kids have now decided that we all need to go back to North Carolina to discover more of our roots and to try more southern cooking!

2 c. self-rising flour

2 c. self-rising white cornmeal (I used yellow cornmeal. Mu local stores did not carry self-rising.)

1 tsp. sugar (I used 2-3 Tbsp. because we like our cornbread sweet!)

1/2 tsp. salt

1/2 tsp. pepper

1 large onion, finely grated (I used only half the onion.)

1 jalapeno pepper, seeded and minced (optional) (I opted not.)

2 c. buttermilk

1 large egg

Combine first 5 ingredients; stir in onion and, if desired, jalapeno. Whisk together buttermilk and egg; add to flour mixture. Pour oil to a depth of 3 inches in a dutch oven; heat to 375 degrees. Drop batter by level tablespoonfuls into oil (the smaller the drop, the better the cook); fry in batches 5-7 minutes or until golden. Drain on paper towels. Yield: 5 dozen


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