Here's my favorite hushpuppy recipe, as originally printed in "Sylvia's Family Soul Food Cookbook", pg 201. I've tried a lot of different versions over the years, but this one tops them all, in my opinion. I've used this recipe many MANY times, and have found only two adjustments for my Okie tastes: I add 2 tablespoons of sugar instead of the 2 teaspoons called for, and I find that I have to add about 1/4 cup more dry ingredients or else it's a bit too thin. I usually add an additional 1/8 cup each flour and cornmeal. I also replace the green bell pepper with jalapeno pepper.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sylvia Wood's Hushpuppies from Hemingway, SC
1 cup yellow cornmeal
2/3 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
2 large eggs
3/4 cup milk
2 Tbs vegetable oil
1/4 cup vegetable oil, for frying
3/4 cup minced onion
1/2 cup finely chopped green bell pepper
Blend dry ingredients. Beat together milk, eggs, and 2 Tbs of the oil. Stir in the flour mixture, then the onions and peppers. In a large skillet heat 1/4 cup oil. Drop the batter by 2 rounded tablespoonsful into the skillet [or deep-fat fryer]. Fry until browned on the bottom, for about 2 minutes. Turn and brown on the other side, for about 1 minute longer. [I use a cast iron dutch oven and more oil, heated to about 375. I just deep-fry them, usually in the same oil that I fried catfish. They flip themselves over when they're deep-frying. kc]
Keri C, smokin on Tulsa Time
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sylvia Wood's Hushpuppies from Hemingway, SC
1 cup yellow cornmeal
2/3 cup all-purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
2 large eggs
3/4 cup milk
2 Tbs vegetable oil
1/4 cup vegetable oil, for frying
3/4 cup minced onion
1/2 cup finely chopped green bell pepper
Blend dry ingredients. Beat together milk, eggs, and 2 Tbs of the oil. Stir in the flour mixture, then the onions and peppers. In a large skillet heat 1/4 cup oil. Drop the batter by 2 rounded tablespoonsful into the skillet [or deep-fat fryer]. Fry until browned on the bottom, for about 2 minutes. Turn and brown on the other side, for about 1 minute longer. [I use a cast iron dutch oven and more oil, heated to about 375. I just deep-fry them, usually in the same oil that I fried catfish. They flip themselves over when they're deep-frying. kc]
Keri C, smokin on Tulsa Time
