Recipe by *hello*
Growing up in the south, fish and hush puppies are a staple. I've just recently gotten this recipe from my mother in law who owns a local restaurant. Letting the batter sit for a while before cooking will result in fluffier hush puppies.
Top Review by StephanieNS
I enjoyed these hushpuppies. I added some seasoning salt, sugar, garlic powder and jalapeno to jazz them up a little bit. They were good but like others stated they seemed a little bland even after the additions I made. Nevertheless they were good, thanks for sharing the recipe.
- 1⁄2 cup self-rising flour
- 1 1⁄2 cups cornmeal
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 large onion, finely chopped (I usually use more than one, but I like onions!)
- 1 cup buttermilk
- 1 egg
- peanut oil (for frying)
Directions See How It's Made
- Combine all ingredients.
- Mix well.
- Will be rather thick, but that's what you want.
- Heat oil to 350°F.
- Drop by spoonful into oil (it helps to have a glass of water on hand to dip the spoon into before dipping into batter. The batter will easily roll off the spoon).
- Let fry for about 5-6 minute on each side.
- Be sure to flip so that they brown evenly.