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Hushpuppies This recipe was featured on
"You're the Chef" episode #107.
Buy this episode from WVIA.This recipe was inspired by The History of Cajun and Creole Cuisine by John Folse.
Yield: about 25 tablespoon-size hushpuppies


1 each large egg
2/3 c. milk
1 qt. salad oil, for frying
1 1/4 c. yellow corn meal
1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. sugar
1/8 tsp. salt
1 tsp. cracked black pepper
1/2 c. Spanish onion, finely diced
1/2 c. whole kernel corn
1/4 c. green onions, chopped

Thoroughly mix the egg and milk in a small mixing bowl.

Using a large mixing bowl, combine the dry ingredients with the egg milk mixture, onions, corn and scallions until they are well-blended. The batter should be smooth and not lumpy from the flour or the cornmeal. (At this point, if you wanted to add the 1/2 c. chopped crisp bacon, 1/2 c. chopped cooked breakfast sausage, or other ingredients like hot peppers, grated cheddar cheese, or pecans, you would do so.) Divide the batter in smaller portions and mix in well the additional ingredients.

Using a home-style deep fryer (set at 375°F), or a 3-quart sauce pan, heat the oil over medium high heat for about 15 minutes. The oil will be ready when it stops swirling as it heats; you can test for the temperature by dropping a small amount of the batter into the oil. When it sizzles immediately upon immersion, the oil is hot enough.

Cooking the batter in small batches, add 4-6 hushpuppies to the hot oil. They will float after about 10 seconds in the oil. Cook them until they are golden brown and floating about 1/3 of the way out of the oil. You can check to see if one of them is fully cooked by removing the hushpuppy from the batter and cutting it open. They should be firm in texture with no runny center.

Remove them to an absorbent paper and continue cooking the rest of the batter. They can be held warm in a low heat oven until serving time for about 30 minutes. Serve with your favorite fish or grilled chicken and a crisp tossed salad.

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