Hushpuppies

Name: Hushpuppies
Yield: Yields about 4 dozen
Cuisine: United States
Ingredients: Peanut oil for frying; 1 teaspoon baking soda; 1/16 teaspoon to ⅛ teaspoon cayenne pepper; ¼ teaspoon freshly ground black pepper; 2 eggs, beaten and combined with sufficient buttermilk to make 1¼ cups (295 ml); 2 tablespoons rendered bacon fat or melted lard; ½ cup (118 ml) finely chopped green onion; 1½ cups (355 ml) yellow cornmeal; 1 teaspoon salt; ½ cup (61 g) flour; 2 tablespoons baking powder; ½ teaspoon sugar

Preparation info

Yields about
4 dozen

Difficulty
Easy

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

These cornmeal fritters are the classic accompaniment for many meals. At outdoor fish fries and pork barbecues (known in the South as pig-pickin’s) a pot of bubbling oil hangs over an open flame to ensure the hottest, crispest hushpuppies at just the right moment.

Ingredients

1½ cups (355 ml) yellow cornmeal
½ cup (61

Americas
United States
Starter

Method

Sift all the dry ingredients together: cornmeal, flour, salt, sugar, baking powder, baking soda, and the peppers into a mixing bowl. Stir in the beaten eggs combined with the buttermilk, the fat, and onion.

Preheat oil to 365°F (185°C). If you are using a deep skillet, allow ab