Savory Southern Snack: Hush Puppies

I've made them before but that was before this blog existed. So last weekend on 31st December 2010, when all of Holland was frying our traditional 'oil balls', I was in for a more savory Souther snack: Hush Puppies.


Now as you may know, I don't really use traditional recipes or measure anything. I just cook by my gut-feeling. But if I were to give measurements, I would say this is the recipe to stick to:

1 cup white flour
1 cup cornmeal (or polenta)
2 eggs, beaten
1 onion, diced
Some salt, pepper, paprika (powder), onion powder and garlic powder
A bottle of sunflower oil for frying

Heat the sunflower oil in a small pot. Be careful if you are not using a deep frying pan. Mix all ingredients in a bowl. Once oil is hot enough (you can test this by dropping a small piece of bread into the oil; if the oil starts bubbling it is ready) spoon little drops of the batter into the oil. You can use a tablespoon for larger hush puppies or a teaspoon for smaller drops.

When the hush puppies are golden brown, remove them from the pot with a spoon and let rest on a plate with kitchen towel to absorb the grease. Sprinkle a bit of salt and pepper.


Best served when hot.