Hush Puppies

Name: Hush Puppies
Total time: PT0D0H0M
Yield: makes About 4 Dozen
Ingredients: Vegetable oil; 3 cups self-rising cornmeal flour; 2 ⁄ 3 cup self-rising flour; 1 small yellow onion, peeled and finely chopped; 1 small green bell pepper, stemmed, seeded, and finely diced; 2 1 ⁄ 2 cups buttermilk; 1 egg, lightly beaten

Serves
makes About 4 Dozen

Hush puppies are delectable little balls of fried, seasoned cornbread, and a favorite accompaniment to Fried Catfish . You can fry them right alongside the catfish, in the same hot oil, in the same skillet, if you like.

Ingredients

Vegetable oil
3 cups self-rising cornmeal flour
²⁄₃ cup self-rising flour
1 small yellow onion, peeled and finely chopped
1 small green bell pepper, stemmed, seeded, and finely diced
2 ¹⁄₂ cups buttermilk
1 egg, lightly beaten

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Instructions

Step 1

Pour oil into a large, deep cast-iron or heavy-bottomed skillet to a depth of 3" and heat over medium-high heat until hot but not smoking, 350°–360° on a candy thermometer.

Step 2

Meanwhile, combine cornmeal flour, flour, onions, and peppers in a large mixing bowl. Add buttermilk and egg and mix well. Working in batches with a small ice cream dipper or spoon, drop batter by the scoop or spoonful into the hot oil and fry, turning occasionally with metal tongs or a slotted spoon, until hush puppies are browned and crisp, about 5 minutes. Push loose any hush puppies that stick to the bottom or side of the skillet as they fry. Transfer with a slotted spoon to paper towels to drain. Serve hot.