Hushpuppies - dummies

By Tracy Barr

Hushpuppies started as delicious cornmeal fritters called croquettes de maise. The name hushpuppy came about when an old Creole cook was frying a batch of catfish and croquettes. His hungry dogs began to howl in anticipation of a chance to savor some of the catfish. The innovative Creole instead tossed a few of the croquettes de maise to the dogs and yelled, “Hush, puppies!” The name has since been associated with this cornmeal delicacy.

Preparation time: 15 minutes

Cooking time: 3 minutes

Yield: 6 to 8 servings

1 cup self-rising flour

1 cup self-rising cornmeal mix

1/2 teaspoon salt

1 teaspoon sugar

1 egg

1 cup buttermilk

1 bunch green onions

  1. In a cast-iron deep fryer, preheat the oil to 375 degrees F.

  2. Combine the flour, cornmeal mix, salt, and sugar in a mixing bowl.

  3. In a small bowl, beat the egg.

  4. Add the egg and 1/2 cup of the buttermilk to the mixing bowl.

  5. Mix to a stiff batter.

  6. Chop the green onions.

  7. Stir 1/2 cup onions into the batter.

  8. Add more buttermilk a little at a time until the batter is well mixed.

  9. Let stand for 10 minutes.

  10. Drop the batter by spoonfuls into the hot oil and fry until golden brown.

Per serving: Calories 266 (From fat 139); Fat 15g (Saturated 1g); Cholesterol 28mg; Sodium 617mg; Carbohydrate 27g (Dietary fiber 2g); Protein 5g.