There are few things more synonymous with the American South than Hush Puppies. These delightful little balls of fried cornmeal batter are a staple at family gatherings, barbecues, and fish fries. The origins of Hush Puppies are steeped in Southern lore. The name ‘Hush Puppies’ is said to have come about during the Civil War. Cooks would fry up a simple cornmeal mixture and toss them to the dogs to ‘hush the puppies’ during meal times. Today, they’re enjoyed by everyone – not just our four-legged friends! I love Hush Puppies for their simplicity and versatility. They can be enjoyed on their own, dipped in your favourite sauce, or served alongside a main dish. And the best part? They’re incredibly easy to make at home. This recipe is one of my favourites, and I’m excited to share it with you!
Ingredients
- 1 1/2 c. corn meal
- 1/2 c. flour
- 1/2 tsp. baking soda
- 3/4 c. buttermilk
- 2 tsp. salt
- 1 large finely cut onion
Deep Frying Steps
- Combine corn meal, flour and baking soda in a mixing bowl. Stir in buttermilk and beat until batter is smooth.
- Stir in salt and onion.
- Drop heaping tablespoonfuls of batter into a deep fryer; fry until golden brown.
- Drain on paper toweling before serving.
Calorie: 270
Total cooking time: 30 minutes
Difficulty level: Easy
The Chronicles of the Hush Puppy Expedition
Hello, fellow food enthusiasts! I know, I know, you’re probably thinking, “Not another cooking expedition.” But today’s tale is about a Southern classic – the humble hush puppy. And trust me, it’s a journey worth taking.
The Gathering of the Troops
Let’s start with assembling our merry band of ingredients. We’ve got 1 1/2 c. of corn meal, 1/2 c. flour, 1/2 tsp. of baking soda, 3/4 c. buttermilk, 2 tsp. salt, and our special guest, a large finely cut onion. Yes, you heard it right – an onion! This is no time for tears, people, unless they’re tears of joy.
The Grand Mixing Ceremony
Now to the fun part. We take our corn meal, flour, and baking soda, and combine them in a mixing bowl. Simple enough, right? Well, here’s where things get a little saucy – quite literally. We stir in the buttermilk and beat until the batter is as smooth as a jazz tune. If it’s not looking smooth, just keep beating. This isn’t a race, it’s an arm workout disguised as cooking.
The Salt and Onion Tango
Next, we stir in the salt and our finely cut onion. Now this is where the magic happens. The salt and onion start a spicy little dance in the batter, and trust me, it’s a sight to behold. The onion adds a little crunch, a little zing, and a whole lot of personality.
Deep Fried Diving
Now it’s time for our batter to take the plunge. We drop in heaping tablespoonfuls into a deep fryer and watch as they transform into golden brown orbs of deliciousness. It’s like watching a caterpillar morph into a butterfly, but better because you get to eat it.
The Golden Brown Beauties
After these little puppies are fried to golden perfection, it’s time for the final step. We drain them on paper toweling before serving. This is the spa treatment for our hush puppies. They’ve worked hard, they’ve gotten a little sweaty in the fryer, and now it’s time to relax.
So, there you have it, folks! Our journey to the heart of hush puppy land is complete. It’s a tale of corn meal, flour, baking soda, buttermilk, salt, and onions. It’s a tale of stirring and frying, of laughter and possibly a few burns (but let’s not dwell on that). It’s a tale of delicious, golden brown hush puppies ready to be devoured. And trust me, they’re worth every single bite.
