Well, I haven't made hushpuppies in years. I tried
a few times but couldn't find a recipe I liked so I
sort of gave up. But I had a real craving for them
recently so I thought I'd give it another try. I have
acquired a number of new recipes so I decided to try
Justin Wilson's recipe - with a few changes, however.
I didn't like the idea of green onions in them and
besides I didn't have any so I used my "pureed" onions
I keep in the freezer which I make from sweet onions
every so often. I puree up a big batch and then freeze
them to use later. I also added sugar because, despite
my Southern genes - my daddy was from Alabama, I'm a
Northerner and I like my cornbread on the sweet side.
So there! I'm not ashamed of my preference. I also used
dried parsley flakes because I didn't have fresh. Other
than that I followed his recipe. I used the leftover oil
from the fried chicken I made recently - I was looking for
something to use that again and not have it all go to waste.
I made mine a bit larger than Justin says. He gets 48, I
got about 36. They are about 1 1/2" in diameter.
These are probably some of the best hushpuppies I have ever
eaten. They are at least as good as the ones I used to get
at the Lynnhaven Fish House in Virginia Beach when I used to
go down there a lot to visit my cousin. They had the best
hushpuppies I ever ate and also the best crab cakes in the
world! That's what I always got there - crab cakes and
hushpuppies. I haven't been there in many years so I don't
know if the food is still as good. I hope so.

KATE’S HUSHPUPPIES

2 c. yellow cornmeal
1 t. cayenne pepper
1 c. flour
¼ c. sugar
1 t. baking powder
½ t. baking soda
1 t. salt
½ teaspoon garlic powder
½ cup parsley, finely chopped
½ c. finely chopped onion
1 cup buttermilk
2 eggs beaten
2 tablespoons bacon drippings, hot
oil for deep frying

Combine all dry ingredients. Add eggs, buttermilk, onions, and bacon
drippings. Mix well. Drop in hot oil by spoonfuls and brown on all
sides. Makes about 48. Best served hot. (Created 5/3/10 by adapting
Justin Wilson’s recipe.)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?