Saturday, April 23, 2011

Hushpuppies

These are so yummy!
  • 1 c. yellow cornmeal
  • 1/2 c. sifted self-rising flour
  • 1 egg, beaten
  • 1 c. milk
  • 2 Tbs. bacon grease*
  • 1/2 c. finely chopped onion
  • 1/4 c. sugar
  • 1½ quarts or more of cooking oil
*You may not have bacon grease on hand, and a lot of recipes don't use it.  After cooking bacon, when the grease cools I sometimes pour it into a jar for making gravy any time we want.  This way, the next time I cook bacon, I don't have to wait until the bacon is done to start the gravy.

►Mix together flour and cornmeal.  Beat egg and add in the rest of the ingredients.

►Heat about 2 inches of oil on medium-high, and drop in by spoonfuls.  The batter is a little thick, so I use another spoon to scrape it off into the oil.  Turn until medium golden-brown on all sides.  It takes me about 6-8 minutes for the size hushpuppies I make.

►Lift hushpuppies from oil with a slotted spoon, and place on paper towels.
The mix ends up being about 2 cups, and makes about 2 dozen golfball-sized hushpuppies.  I prefer them smaller, but my family likes them large, and I don't have to tend to as many that way, either.  =)

--I'm sure most of you do this, but you can save your cooking oil in a large jar, as well.  Just pour cooled oil through a strainer and funnel back into the jar.
This may seem odd, but I used to have a Fry Daddy (plugs in, has a lid for storage).  I could deep fry things and save the oil for later use.  I think it got lost when we moved 7 years ago.

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