- 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
►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.