Check out what my friends at Group Recipes had to say about these country hushpuppies:
I can’t even remember the last time I had hush puppies. But suddenly all the memories come flooding back. I’m totally undone now. So scrumptious! I’ve got to try these.
Looks like I am not the only one with fond memories of hush puppies. That crunchy outside and soft, gooey inside gets me every time. They are really the perfect side with anything, but because my memories included chicken or fish that’s what I always serve them with – enjoy!
Ingredients
1 cup Gold Medal self-rising flour
1 Eggland’s Best egg beaten
1 cup self-rising cornmeal
1/2 cup chopped green onion
1 cup Hiland buttermilk
1 teaspoon Domino sugar
1/2 teaspoon Morton salt
(NOTE: WATCH YOUR GREASE TEMP VERY CLOSELY!
IF TOO HOT, THEY WILL BE TOO BROWN ON OUTSIDE,
AND MAY NOT BE DONE ENOUGH INSIDE..THANKS!)
Directions
Combine the flour, cornmeal, and the sugar in a large bowl.
Stir in the egg, onions, and 1/2 cup of the buttermilk to mixture. Gradually stir in the remaining 1/2 cup of the buttermilk until the batter is well mixed, but not runny.
Drop by spoonfuls into hot oil and fry until golden brown.
(NOTE: WATCH YOUR GREASE TEMP VERY CLOSELY!
IF TOO HOT, THEY WILL BE TOO BROWN ON OUTSIDE,
AND MAY NOT BE DONE ENOUGH INSIDE..THANKS!:)
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Quick Tip: You can try a variety of dips with your hushpuppies like honey mustard, or just good ol’ ketchup!
Thank you to Group Recipes for this awesome recipe!
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