1/2 cup all-purpose Flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1/2 cup buttermilk
2 cups vegetable oil, for frying
also maybe add... 1/2 tsp ground black pepper or cajun spices
and 1/4 cup minced onion.
PREPARATION
Combine flour, cornmeal, salt, and baking soda in a bowl. Make a well in the center of the mixture.
Whisk together egg and buttermilk. Add wet ingredients to dry ingredients and stir just until combined.
Pour
oil into a 10-inch cast iron skillet (or use a deep-fryer), and heat to
375°. Drop batter by heaping tablespoonfuls into oil. Fry in batches 3
minutes on each side or until golden brown. Drain on paper towels and
serve immediately.
In 1727 a group of French Ursuline nuns in New Orleans
created a batter out of ground cornmeal, and deep fried it to make a
cornmeal croquettes. The croquettes quickly became a staple in the
south. The name is credited to hunters and fisherman who would fry off
cornmeal mixture leftover from their own cooking and feed it to their
dogs to quiet them around the campfire. "Hush Puppies!" You can get
them pretty much everywhere, but they are for sure a southern gem.