 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 35 |
|
Ingredients:
6 cups peanut oil |
1 1/2 cups self-rising cornmeal |
1/2 cup self-rising flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 small onion, chopped |
1 cup buttermilk |
1 egg, lightly beaten |
Directions:
1. Using a deep pot, preheat oil for frying to 350 degrees F.
2. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.
|
|