I love hush puppies that are crispy and flaky on the outside and light and fluffy on the inside. Recipes that call only for corn meal, egg, milk and onions aren't too delicious. It takes an equal combination of white cornmeal and flour to get the perfect fluffiness. The onions, spices and type of milk used also play a key role in these delightful pups of fried goodness.
Homemade Hush Puppies:
1.5 cups of self rising white cornmeal
1.5 cups of self rising flour
1 teaspoon of soda
1 egg, lightly beaten
Seasonings:
Diced onions - combination of green and yellow or white
Black pepper
Garlic powder - about 1 teaspoon
Sugar - optional up to 1 tablespoon
Mix all that together and then add buttermilk until the batter is just right. It should be thick enough to hold together when spooned out, but moist. You want it to hold when you drop it in the fryer. Yet, the more moist they are, the better they will taste.
Spoon out the batter into hot vegetable oil. I think it's best to use a deep fryer. Fry until the hush puppies are brown and done in the middle. Avoid making them too big. You don't want the outside done before the middle. You can test one to get the cooking time down. Drain the excess grease off right after removing them from the oil.
*Make sure your oil is good and hot before dropping them in. If not, the hush puppies will be saturated.
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