Carolina Hush Puppies

by TAG Editor

This Hush Puppy recipe is from someone's cousin named Caroline down in North Carolina by way of the Seattle Times. :)


Carolina Hush Puppies
1 egg
3/4 cup buttermilk
1 cup cornmeal
1/4 teaspoon baking soda
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon sugar
Vegetable or peanut oil for frying

1. Beat the egg thoroughly; beat in the buttermilk. In another bowl, stir the cornmeal with the baking soda, flour, salt and sugar. Blend in the milk mixture. The batter should be stiff, with no large lumps. (Adjust consistency with water or flour if necessary.)
2. Heat 2 to 3 inches of oil in a deep, heavy pot to 350 degrees (hot enough so that a drop of batter sizzles and floats).
3. Fill a tablespoon with the batter and use another spoon to roll it into the oil, taking care that the oil doesn't splash onto your hand. Fry in small batches, 4 to 6 at a time, until golden, turning once. Remove with a slotted spoon and drain on paper towels. Do not crowd the pan or let the oil get too hot or the hush puppies won't be done in the middle. Serve hot.