| Ingredients |
| 1/2 teaspoon baking powder |
| 1/2 cup buttermilk |
| 1 egg -- beaten |
| 1 1/2 teaspoons flour |
| 1/2 small onion -- finely minced |
| 3/4 teaspoon salt |
| 1 teaspoon sugar |
| 1 quart vegetable oil -- for frying hush puppies |
| 1 cup white cornmeal |
Preparation
1. In a deep-fat fryer, heat oil to 375ºF. Sift together dry ingredients into a medium bowl; in a small bowl stir together buttermilk, egg and onion. Stir wet ingredients into dry; stirring to mix well but do not overbeat. Drop one tablespoonful at a time into the hot oil. In about three minutes, the hush puppies will turn golden brown and float to the top. Remove from oil with a slotted spoon and drain on paper towels. Serve warm.
| 1 - Egg -- slightly beaten |
| Salad oil -- or shortening |
| 3/4 cup milk |
| 1 small onion -- finely chopped |
| 2 cups self-rising cornmeal |
1. Combine cornmeal and onion; add milk and egg, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil, cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on absorbent towels. Yield: about 2 dozen.
Enjoy! :o)