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Recipes

Hush Puppies

From Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History

1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 small to medium onion, minced
1 egg
1/4 cup milk or water
Vegetable oil, for frying
Yields 3 to 4 servings.

Mix together the dry ingredients and the onion. Break in the egg and beat vigorously. Add the liquid. Form into small patties, round or finger-shaped. Carefully drop in deep smoking oil, until they are a deep brown (see note). Serve hot and at once.

 

Note: Hush puppies are especially good with just-caught fried fish. If you are serving them that way, fry them in the oil in which the fish has been cooked, although as Marjorie Kinnan Rawlings wrote in 1942's Cross Creek Cookery about this recipe, "I do not recommend a practice of some sportsmen of using beer for the mixing fluid. By it, the sweet nutty flavor of the hush puppy is a little soured, even when baking soda is used instead of baking powder. Devotees of this custom are likely to be those so unbalanced by large quantities of the mixing fluid that they are in no condition to treat hush puppies with the respect due them."

 

 

(Updated: 10/07/08 SN)


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