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Hush Puppy Southern Specialty
What is a Hush Puppy
This Southern specialty is a small cornmeal dumpling, flavored with chopped scallions, deep-fried and served hot. Hush puppies are a traditional accompaniment for fried catfish. Their name is said to have come from the fact that, to keep hungry dogs from begging for food while the rest of the dinner was being prepared, cooks used to toss scraps of the fried batter to the pets with the admonition, “Hush, puppy!”
Southern-style hush puppies. Perfect to serve alongside deep fried fish.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 tablespoon baking soda
- 2 teaspoons salt
- 1 teaspoon dried parsley flakes
- 1 1/4 cups buttermilk
- 2 eggs
- peanut oil for frying
Whisk together flour, cornmeal, baking powder, sugar, baking soda, salt and parsley in a large bowl. Stir together buttermilk and eggs in a medium bowl. Pour over dry ingredients and stir until just combined. Set aside to rest for one hour.
Pour oil to depth of 2" in a large heavy-duty cast iron skillet or use a deep-fat fryer, following manufacturers directions. Heat over medium-high heat.
Using a tablespoon, drop small rounds of batter into the hot oil, making sure not to crowd pan, cook flipping halfway through or until golden brown and crisp on the outside, about 3 to 4 minutes. Remove from heat, drain on paper-towels. Season with salt.