Title: Piney Woods Hush Puppies
Categories: Bread
Yield: 48 Servings
| 2 1/2 | c | Yellow Corn Meal |
| 1 | ts | Soda |
| 1 | ts | Salt |
| 2 | tb | Granulated Sugar |
| 2 | tb | All-Purpose Flour |
| 1 | tb | Baking Powder |
| 1 | | Egg, beaten |
| 2 | c | Buttermilk |
| 1 1/2 | c | Cooking Oil (about) |
Mix all dry ingredients; beat milk and egg together and combine with dry
ingredients; batter should hold its shape when picked up in spoon. If it is
too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and
cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil
to heat a few seconds after removing a batch. Delicious freshly cooked and
hot; however, leftover hush puppies freeze well. When ready to serve frozen
hush puppies, place on oven rack in preheated 250"F until very hot and
crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small
diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with
oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in
about 2 1/2 minutes. When batter consistency is correct and oil is at
350"F, hush puppies will become firm, round shapes almost as soon as they
enter the hot oil. If they are cooked in oil that is too hot, they will not
cook in the center. Serving suggestions: Especially good served with fried
catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source:
Texas Recipes from Texas Places v1