Hush Puppies
Hush puppies are crisp-shelled cornmeal fritters from the American South, traditionally served alongside fried fish. This batter gets its savor from green onions and a small pinch of cayenne, which adds warmth without turning the dough hot. Stirring the fritters in the oil as they cook gives an even, deep golden crust all around. For a richer version, fold pimento cheese into the batter before frying.
Instructions
Pour vegetable oil into a deep pan to a depth of 3 to 4 inches (7.5 cm to 10 cm) and heat it to 370°F (~190°C). Keep the heat steady while you make the batter.
In a large bowl, stir together the corn meal, flour, baking powder, baking soda, salt and cayenne pepper until evenly combined.
Add the beaten eggs, green onions, milk and the ¼ cup of vegetable oil. Mix until you have a thick, uniform batter with no dry pockets of flour.
Spoon 6 to 7 tablespoons of batter into the hot oil. Work in batches so the pan is not crowded and the oil stays hot.
Fry for 5 to 7 minutes per batch, stirring constantly so the hush puppies brown evenly all over. They are done when they are deep golden brown.
Lift them out of the oil and drain on paper towels. For variations, you can use ⅓ cup minced green onions in place of the fresh chopped ones, or stir 6 oz (170 g) pimento cheese into the batter.
Make it personal.
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