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Hush Puppies

2 1/2 c yellow corn meal
1 teaspoon soda
1 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 tablespoon baking powder
1 egg, beaten
2 c buttermilk
1 1/2 c cooking oil

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 350F 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 250F 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 350F will cook three hush puppies in about 2 1/2 minutes.
When batter consistency is correct and oil is at 350F, 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.

Especially good served with fried catfish, trout, shrimp, oysters,
chicken or chicken-fried steak.


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