|Name:||Ultimate Hushpuppies||Contributor:||Carl Paukstis|
|Description:||The Best Hushpuppies, a collaboration between the Goldings and the Paukstises||Posted:||1993-04-29|
|Key words:||deep fried, corn meal||Category:||Side Dishes|
|Ingredients:||2 c Aunt Jamima white corn meal
3 Tbsp baking powder
1 tsp salt
1 tsp granulated garlic
2 tsp granulated onion (or 1/3 c finely grated onion, about 1/2 medium)
1 jalapeno, chopped
1 can (15-oz) creamed corn
1 egg (optional, if sufficiently workable without it)
|Preparation:||Mix all ingredients.
Form into balls, lumps or cylinders, 3/4"-1" maximum thickness.
Fry at 375 until deep golden brown outside and cooked through.
|Notes:||The original posted recipe from Carl:
From memory (understand: I never actually made any, just heard Momma and the good folks at Catfish Cabin discussing them), you want a corn meal and egg recipe, with some flour. Pick your favorite one of these (or I'll get Rhonda to dig one up for you); add corn (actually, cream-style is good, too, if you decrease the milk/water/liquid) so that each puppy will contain about 10 kernels or so. Add FINEly chopped jalapenos, just a bit for my taste, or more if you're of a mind. A good puppy should be fried QUICKly, and have about 1/4" of deep brown crunchy coating before getting down to the yummy firm-not-squishy yellow cornmeal inside.
For cornbread, BTW, Rhonda insists on Aunt Jemima _White_ cornmeal.
To make these in large batches: Scoop the dough onto a lightly greased cookie sheet using a 1 tablespoon serving scoop (at your kitchen supply store as a size 60 disher), freeze, bag, and cook frozen.