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?

I don't mean to hijack the thread, but I make my hush puppies (and
corn bread) very substantial. I add any combination of finely
chopped: jalapenos, onions, bacon. And shredded cheese. You'll
ever go back to regular HP's or CB.

-sw

"Kate Connally" > wrote in message
...
> 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?
>

oh my Kate. You made me wish for Webb's Fish Camp and calabash shrimp and
hushpuppies....all you could eat. And if any of you 'have' to ask about
calabash shrimp, you won't know what I'm talking about.
-ginny

On May 4, 11:15*am, Kate Connally > wrote:
> 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?
>

can't go wrong with ol Justin....

ever put chopped shrimp in them.....?

On May 4, 1:15*pm, Kate Connally > wrote:
>
>
> These are probably some of the best hushpuppies I have ever
> eaten. *
>
>
They sound absolutely deeeeee-licious.

"Kate Connally" > wrote in message
...
> 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
>
> --

Sounds tasty to me! I think I've only had hushpuppies once since I moved to
SC, and that was in a restaurant which has since closed. Hushpuppies just
aren't a big thing here and sometimes I really miss them! I don't miss them
to the point of buying a deep fryer (yet) but I'm sure some day the craving
will hit Thanks for the recipe, Kate.

Jill

On Wed, 5 May 2010 08:42:14 -0400, "jmcquown" >
wrote:

>"Kate Connally" > wrote in message
...
>> 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
>>
>> --
>
>Sounds tasty to me! I think I've only had hushpuppies once since I moved to
>SC, and that was in a restaurant which has since closed. Hushpuppies just
>aren't a big thing here and sometimes I really miss them! I don't miss them
>to the point of buying a deep fryer (yet) but I'm sure some day the craving
>will hit Thanks for the recipe, Kate.
>
>Jill

The only time I ever ate hushpuppies was during the only time I
"dined" at Red Lobster... disgusting deep fried balls of bread crumbs.

On Tue, 4 May 2010 13:25:40 -0500, Sqwertz >
wrote:

>I don't mean to hijack the thread, but I make my hush puppies (and
>corn bread) very substantial. I add any combination of finely
>chopped: jalapenos, onions, bacon. And shredded cheese. You'll
>ever go back to regular HP's or CB.

A question for anyone: What's the difference between a fritter and a
hush puppy? You don't see much of either in these parts. Mostly
chains I think. The only place I can think of that serves them is
White Fence Farm. They're sweet and somewhat cake-like and sprinkled
with powdered sugar. The menu calls them fritters but everyone I know
calls them hush puppies. Southerners would probably hate them.
Your's sound good Steve but more of a meal than a side dish. The ones
at WFF are $1.75 for a dozen so you can assume there's not much to
them.

Anyway, The chicken at this place rocks. I like the fritters too.

http://whitefencefarm-il.com/index.htm

Lou

On Wed, 05 May 2010 08:57:27 -0400, brooklyn1
> wrote:


>The only time I ever ate hushpuppies was during the only time I
>"dined" at Red Lobster... disgusting deep fried balls of bread crumbs.

You expected anything at dread lobster to be good?

Lou

On May 5, 7:57*am, brooklyn1 > wrote:
> On Wed, 5 May 2010 08:42:14 -0400, "jmcquown" >
> wrote:
>
>
>
>
>
> >"Kate Connally" > wrote in message
> ...
> >> 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
>
> >> --
>
> >Sounds tasty to me! *I think I've only had hushpuppies once since I moved to
> >SC, and that was in a restaurant which has since closed. *Hushpuppies just
> >aren't a big thing here and sometimes I really miss them! *I don't miss them
> >to the point of buying a deep fryer (yet) but I'm sure some day the craving
> >will hit *Thanks for the recipe, Kate.
>
> >Jill
>
> The only time I ever ate hushpuppies was during the only time I
> "dined" at Red Lobster... disgusting deep fried balls of bread crumbs.

They are not "disgusting deep fried balls of bread crumbs." They are
"disgusting deep fried balls of" cornbread.

--Bryan

"Kate Connally" > wrote in message
...
> 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,

I don't make 'Hush Puppies', I make what I call, 'Loud Dogs', I use chopped
up habernaro and aged mega sharp cheddar in my batter!
--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

"Lou Decruss" > wrote in message
...
> On Tue, 4 May 2010 13:25:40 -0500, Sqwertz >
> wrote:
>
>>I don't mean to hijack the thread, but I make my hush puppies (and
>>corn bread) very substantial. I add any combination of finely
>>chopped: jalapenos, onions, bacon. And shredded cheese. You'll
>>ever go back to regular HP's or CB.
>
> A question for anyone: What's the difference between a fritter and a
> hush puppy? You don't see much of either in these parts. Mostly
> chains I think. The only place I can think of that serves them is
> White Fence Farm. They're sweet and somewhat cake-like and sprinkled
> with powdered sugar. The menu calls them fritters but everyone I know
> calls them hush puppies. Southerners would probably hate them.
> Your's sound good Steve but more of a meal than a side dish. The ones
> at WFF are $1.75 for a dozen so you can assume there's not much to
> them.
>
> Anyway, The chicken at this place rocks. I like the fritters too.
>
> http://whitefencefarm-il.com/index.htm
>
> Lou

Not positive but most fritters that I've had were made with a pure white
wheat flour based dough and hush puppies always have corn meal, basic hush
puppy is corn bread dough deep fried ball, folks started adding things like
onion etc, a fritter would always be some type of food batter covered.
Also, most fritters that I've had where flat like a pancake and not a ball
shape.

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

On 5/4/2010 7:25 PM, ImStillMags wrote:
> On May 4, 11:15 am, Kate > wrote:
>> 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?
>>
>
> can't go wrong with ol Justin....
>
> ever put chopped shrimp in them.....?

Hmmm. Never heard of doing that. That sounds good.

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?

On 5/5/2010 9:45 AM, Lou Decruss wrote:
> On Tue, 4 May 2010 13:25:40 -0500, >
> wrote:
>
>> I don't mean to hijack the thread, but I make my hush puppies (and
>> corn bread) very substantial. I add any combination of finely
>> chopped: jalapenos, onions, bacon. And shredded cheese. You'll
>> ever go back to regular HP's or CB.
>
> A question for anyone: What's the difference between a fritter and a
> hush puppy? You don't see much of either in these parts. Mostly
> chains I think. The only place I can think of that serves them is
> White Fence Farm. They're sweet and somewhat cake-like and sprinkled
> with powdered sugar.
>
> The menu calls them fritters but everyone I know
> calls them hush puppies. Southerners would probably hate them.
> Your's sound good Steve but more of a meal than a side dish. The ones
> at WFF are $1.75 for a dozen so you can assume there's not much to
> them.

That is definitely not a hushpuppy. Even the hushpuppies made with
some sugar in them are not "sweet and cake-like". And definitely
not with powdered sugar on them. Hushpuppies are like cornbread deep-fried
in balls. Technically I guess hushpuppies would be considered a type of
fritter.

I went online and looked up White Fence Farm. I see they list
corn fritters. There is such a thing as a corn fritter that is
different than a hushpuppy. Corn fritters are made with whole
kernels of corn in a flour batter (sweet or not) and fried in balls
or sometimes in a patty shape. They generally don't have cornmeal
in them - just flour. I see that White Farm is serving them as
a side with their dinners. But from your description they are
definitely just fritters, not hushpuppies.

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?

On Wed, 5 May 2010 10:48:09 -0400, "piedmont" >
wrote:

>"Lou Decruss" > wrote in message
.. .
>> On Tue, 4 May 2010 13:25:40 -0500, Sqwertz >
>> wrote:
>>
>>>I don't mean to hijack the thread, but I make my hush puppies (and
>>>corn bread) very substantial. I add any combination of finely
>>>chopped: jalapenos, onions, bacon. And shredded cheese. You'll
>>>ever go back to regular HP's or CB.
>>
>> A question for anyone: What's the difference between a fritter and a
>> hush puppy? You don't see much of either in these parts. Mostly
>> chains I think. The only place I can think of that serves them is
>> White Fence Farm. They're sweet and somewhat cake-like and sprinkled
>> with powdered sugar. The menu calls them fritters but everyone I know
>> calls them hush puppies. Southerners would probably hate them.
>> Your's sound good Steve but more of a meal than a side dish. The ones
>> at WFF are $1.75 for a dozen so you can assume there's not much to
>> them.
>>
>> Anyway, The chicken at this place rocks. I like the fritters too.
>>
>> http://whitefencefarm-il.com/index.htm
>>
>> Lou
>
>Not positive but most fritters that I've had were made with a pure white
>wheat flour based dough and hush puppies always have corn meal, basic hush
>puppy is corn bread dough deep fried ball, folks started adding things like
>onion etc, a fritter would always be some type of food batter covered.
>Also, most fritters that I've had where flat like a pancake and not a ball
>shape.

Now I'm really confused. These are round and they call them fritters.
I did google to see if I could find a clear distinction but couldn't
come up with anything. I'll look more when I have time.

Lou

On Wed, 05 May 2010 13:59:22 -0400, Kate Connally
> wrote:

>On 5/5/2010 9:45 AM, Lou Decruss wrote:
>> On Tue, 4 May 2010 13:25:40 -0500, >
>> wrote:
>>
>>> I don't mean to hijack the thread, but I make my hush puppies (and
>>> corn bread) very substantial. I add any combination of finely
>>> chopped: jalapenos, onions, bacon. And shredded cheese. You'll
>>> ever go back to regular HP's or CB.
>>
>> A question for anyone: What's the difference between a fritter and a
>> hush puppy? You don't see much of either in these parts. Mostly
>> chains I think. The only place I can think of that serves them is
>> White Fence Farm. They're sweet and somewhat cake-like and sprinkled
>> with powdered sugar.
> >
>> The menu calls them fritters but everyone I know
>> calls them hush puppies. Southerners would probably hate them.
>> Your's sound good Steve but more of a meal than a side dish. The ones
>> at WFF are $1.75 for a dozen so you can assume there's not much to
>> them.
>
>That is definitely not a hushpuppy. Even the hushpuppies made with
>some sugar in them are not "sweet and cake-like". And definitely
>not with powdered sugar on them. Hushpuppies are like cornbread deep-fried
>in balls. Technically I guess hushpuppies would be considered a type of
>fritter.

Ok. Here's where I'm getting cornfuzed. According to wiki
hushpuppies are savory cornmeal balls. These must have more flour in
them and dusted with the sugar.

I promise you they look just like this but dusted with powdered sugar.
i think they're a little smaller and rolled smoother but the same.

http://en.wikipedia.org/wiki/Hushpuppy

>I went online and looked up White Fence Farm.

Shouldn't have been to hard since I posted the link.

>I see they list corn fritters.

Umm, that's why I said they called them that.

>There is such a thing as a corn fritter that is
>different than a hushpuppy. Corn fritters are made with whole
>kernels of corn in a flour batter (sweet or not) and fried in balls
>or sometimes in a patty shape. They generally don't have cornmeal
>in them - just flour. I see that White Farm is serving them as
>a side with their dinners. But from your description they are
>definitely just fritters, not hushpuppies.

But you say corn fritters have kernels in them but these don't have
any. So they're not fritters? But you said they're not hushpuppies?

This really makes little difference to me but I can't finger out what
you're saying.

Hopefully someone smarter than you of me can help out here.

Wiki also says a fritter is a food coated in batter. Which is not the
case from WWF. So they're actually hushpuppies which you said they're
"definitely not"

http://en.wikipedia.org/wiki/Fritter

Lou <---- very cornfused

"piedmont" > wrote in message
...
> "Lou Decruss" > wrote in message
> ...
>> On Tue, 4 May 2010 13:25:40 -0500, Sqwertz >
>> wrote:
>>
>>>I don't mean to hijack the thread, but I make my hush puppies (and
>>>corn bread) very substantial. I add any combination of finely
>>>chopped: jalapenos, onions, bacon. And shredded cheese. You'll
>>>ever go back to regular HP's or CB.
>>
>> A question for anyone: What's the difference between a fritter and a
>> hush puppy? You don't see much of either in these parts. Mostly
>> chains I think. The only place I can think of that serves them is
>> White Fence Farm. They're sweet and somewhat cake-like and sprinkled
>> with powdered sugar. The menu calls them fritters but everyone I know
>> calls them hush puppies. Southerners would probably hate them.
>> Your's sound good Steve but more of a meal than a side dish. The ones
>> at WFF are $1.75 for a dozen so you can assume there's not much to
>> them.
>>
>> Anyway, The chicken at this place rocks. I like the fritters too.
>>
>> http://whitefencefarm-il.com/index.htm
>>
>> Lou
>
> Not positive but most fritters that I've had were made with a pure white
> wheat flour based dough and hush puppies always have corn meal, basic hush
> puppy is corn bread dough deep fried ball, folks started adding things
> like onion etc, a fritter would always be some type of food batter
> covered. Also, most fritters that I've had where flat like a pancake and
> not a ball shape.
>
> --
> regards, piedmont (michael)
> The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
> (mawil55) Hardiness Zone 7-8

The 'original' hushpuppies, as the story is told, is made from the cornmeal
dredge that the fish was coated with before frying at Souther fish fries,
outdoor affairs where a bunch of 'good ol' boys' and their assorted
relatives clean and cook 'a mess o' fish'. As the story goes, the dough is
made from the left over dredge and buttermilk, fried in the oil used to cook
the fish (giving a slightly "fishy" flavor to the hushpuppies). Supposedly
they were tossed to the dogs as a means to quiet them down and keep them
away from the people eating, as in 'hush puppy, go away'. I think they
taste too good to waste on the dogs.

On Wed, 05 May 2010 13:59:22 -0400 in rec.food.cooking, Kate Connally
> wrote,
> Technically I guess hushpuppies would be considered a type of fritter.

That is my interpretation as well. Fritter is a broader category of any
kind of savory fried batter thing, that includes hush puppies, corn
pone, etc.. (but probably not doughnuts?)

On May 4, 2:15*pm, Kate Connally > wrote:
> 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?
>

The food's still fantastic. The hushpuppies and crab cakes are good.
ut the she-crab soup, served with a sidecar of sherry to top it
yourself, is divine.

"David Harmon" > wrote in message
...
> On Wed, 05 May 2010 13:59:22 -0400 in rec.food.cooking, Kate Connally
> > wrote,
>> Technically I guess hushpuppies would be considered a type of fritter.
>
> That is my interpretation as well. Fritter is a broader category of any
> kind of savory fried batter thing, that includes hush puppies, corn
> pone, etc.. (but probably not doughnuts?)


It looks like most of the web sources say a fritter is a food of some sort
in a batter, such as fruit or veggy where a HP doesn't have to encase
anything, sooo, technically once you start adding onion, habernero, cheese
or bacon to a HP it then magically tranforms into a fritter! but as I said
earlier I never saw a flat HP but always see a flat fritter, Oh my!

I say we here at rfc step up and straighten this mess out by declaring a HP
must have corn meal and not be flat but can contain bits of food, and a
fritter must have food bits, be made entirely with a wheat flour batter and
be pancake shapped! There it is! Go forth and spread the good news children!

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

"brooklyn1" > wrote in message
...
> On Wed, 5 May 2010 08:42:14 -0400, "jmcquown" >
> wrote:
>
>>"Kate Connally" > wrote in message
...
>>> 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
>>>
>>> --
>>
>>Sounds tasty to me! I think I've only had hushpuppies once since I moved
>>to
>>SC, and that was in a restaurant which has since closed. Hushpuppies just
>>aren't a big thing here and sometimes I really miss them! I don't miss
>>them
>>to the point of buying a deep fryer (yet) but I'm sure some day the
>>craving
>>will hit Thanks for the recipe, Kate.
>>
>>Jill
>
> The only time I ever ate hushpuppies was during the only time I
> "dined" at Red Lobster... disgusting deep fried balls of bread crumbs.


I worked at "Dead Lobster" when I was 19 and I can attest their hushpuppies
were definitely not the best. You really have to make them from scratch,
not a mix, in order to appreciate them.

Jill

On Thu, 6 May 2010 07:58:35 -0400, piedmont wrote:

> "David Harmon" > wrote in message
> ...
>> On Wed, 05 May 2010 13:59:22 -0400 in rec.food.cooking, Kate Connally
>> > wrote,
>>> Technically I guess hushpuppies would be considered a type of fritter.
>>
>> That is my interpretation as well. Fritter is a broader category of any
>> kind of savory fried batter thing, that includes hush puppies, corn
>> pone, etc.. (but probably not doughnuts?)
>
> It looks like most of the web sources say a fritter is a food of some sort
> in a batter, such as fruit or veggy where a HP doesn't have to encase
> anything, sooo, technically once you start adding onion, habernero, cheese
> or bacon to a HP it then magically tranforms into a fritter! but as I said
> earlier I never saw a flat HP but always see a flat fritter, Oh my!
>
> I say we here at rfc step up and straighten this mess out by declaring a HP
> must have corn meal and not be flat but can contain bits of food, and a
> fritter must have food bits, be made entirely with a wheat flour batter and
> be pancake shapped! There it is! Go forth and spread the good news children!

but what is an authentic texas hushpuppy?

your pal,
blake

On Wed, 5 May 2010 18:48:42 -0400, Virginia Tadrzynski wrote:
>
> The 'original' hushpuppies, as the story is told, is made from the cornmeal
> dredge that the fish was coated with before frying at Souther fish fries,
> outdoor affairs where a bunch of 'good ol' boys' and their assorted
> relatives clean and cook 'a mess o' fish'. As the story goes, the dough is
> made from the left over dredge and buttermilk, fried in the oil used to cook
> the fish (giving a slightly "fishy" flavor to the hushpuppies). Supposedly
> they were tossed to the dogs as a means to quiet them down and keep them
> away from the people eating, as in 'hush puppy, go away'. I think they
> taste too good to waste on the dogs.

plus, i can't imagine the dogs actually going away.

your pal,
blake

On 5/5/2010 9:41 PM, Jude wrote:
> On May 4, 2:15 pm, Kate > wrote:
>> 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?
>>
>
> The food's still fantastic. The hushpuppies and crab cakes are good.
> ut the she-crab soup, served with a sidecar of sherry to top it
> yourself, is divine.

That's good to know. Too bad I'll probably never get there again
since I'm on the outs with my cousin's wife and don't go to visit
anymore. :-P

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?

On 5/6/2010 7:58 AM, piedmont wrote:
> "David Harmon" > wrote in message
> ...
>> On Wed, 05 May 2010 13:59:22 -0400 in rec.food.cooking, Kate Connally
>> > wrote,
>>> Technically I guess hushpuppies would be considered a type of fritter.
>>
>> That is my interpretation as well. Fritter is a broader category of any
>> kind of savory fried batter thing, that includes hush puppies, corn
>> pone, etc.. (but probably not doughnuts?)
>
>
> It looks like most of the web sources say a fritter is a food of some
> sort in a batter, such as fruit or veggy where a HP doesn't have to
> encase anything, sooo, technically once you start adding onion,
> habernero, cheese or bacon to a HP it then magically tranforms into a
> fritter! but as I said earlier I never saw a flat HP but always see a
> flat fritter, Oh my!
>
> I say we here at rfc step up and straighten this mess out by declaring a
> HP must have corn meal and not be flat but can contain bits of food, and
> a fritter must have food bits, be made entirely with a wheat flour
> batter and be pancake shapped! There it is! Go forth and spread the good
> news children!

I've seen lots of fritters that are round and not flat. Or at least
an irregular blob. We used to make corn fritters that were fried in
a skillet like a pancake, but I've seen many kinds of fritters that are
gobs of dough dropped into hot oil in a deep-fryer and they come out
more or less round. I've also seen plenty of flat fritters. Anyway,
fritter just means fried. You can have fritters like hushpuppies or
akara which are just a batter and you can have fritters in which there
are pieces of whatever (fruit, veg., meat, etc.) in a batter. They can
be fried in a skillet in patty shapes or they can be deep-fried in a
ball shape.

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?

On Thu, 06 May 2010 12:00:32 -0400, Kate Connally
> wrote:

>On 5/6/2010 7:58 AM, piedmont wrote:
>> "David Harmon" > wrote in message
>> ...
>>> On Wed, 05 May 2010 13:59:22 -0400 in rec.food.cooking, Kate Connally
>>> > wrote,
>>>> Technically I guess hushpuppies would be considered a type of fritter.
>>>
>>> That is my interpretation as well. Fritter is a broader category of any
>>> kind of savory fried batter thing, that includes hush puppies, corn
>>> pone, etc.. (but probably not doughnuts?)
>>
>>
>> It looks like most of the web sources say a fritter is a food of some
>> sort in a batter, such as fruit or veggy where a HP doesn't have to
>> encase anything, sooo, technically once you start adding onion,
>> habernero, cheese or bacon to a HP it then magically tranforms into a
>> fritter! but as I said earlier I never saw a flat HP but always see a
>> flat fritter, Oh my!
> >
>> I say we here at rfc step up and straighten this mess out by declaring a
>> HP must have corn meal and not be flat but can contain bits of food, and
>> a fritter must have food bits, be made entirely with a wheat flour
>> batter and be pancake shapped! There it is! Go forth and spread the good
>> news children!
>
>I've seen lots of fritters that are round and not flat. Or at least
>an irregular blob. We used to make corn fritters that were fried in
>a skillet like a pancake, but I've seen many kinds of fritters that are
>gobs of dough dropped into hot oil in a deep-fryer and they come out
>more or less round. I've also seen plenty of flat fritters. Anyway,
>fritter just means fried. You can have fritters like hushpuppies or
>akara which are just a batter and you can have fritters in which there
>are pieces of whatever (fruit, veg., meat, etc.) in a batter. They can
>be fried in a skillet in patty shapes or they can be deep-fried in a
>ball shape.

This is as confusing as pizza, measuring devices, or what a hotdish
is.

Lou

On Thu, 6 May 2010 07:58:35 -0400, "piedmont" >
wrote:

>"David Harmon" > wrote in message
...
>> On Wed, 05 May 2010 13:59:22 -0400 in rec.food.cooking, Kate Connally
>> > wrote,
>>> Technically I guess hushpuppies would be considered a type of fritter.
>>
>> That is my interpretation as well. Fritter is a broader category of any
>> kind of savory fried batter thing, that includes hush puppies, corn
>> pone, etc.. (but probably not doughnuts?)
>
>
>It looks like most of the web sources say a fritter is a food of some sort
>in a batter, such as fruit or veggy where a HP doesn't have to encase
>anything, sooo, technically once you start adding onion, habernero, cheese
>or bacon to a HP it then magically tranforms into a fritter! but as I said
>earlier I never saw a flat HP but always see a flat fritter, Oh my!
>
>I say we here at rfc step up and straighten this mess out by declaring a HP
>must have corn meal and not be flat but can contain bits of food, and a
>fritter must have food bits, be made entirely with a wheat flour batter and
>be pancake shapped! There it is! Go forth and spread the good news children!

Sorry to respond to the same post twice. I took this to another group
last night for a local point of view on what these things I've been
talking about are. After reading the replies over there I did what I
should have done before and called White Fence Farm after the
lunchtime rush. I figured I'd get a cold shoulder but woman was very
fun. There is corn in the batter but they must use creamed because I
don't remember kernels. I asked if there was cornmeal in the batter
and she said "that's a good question" and asked someone else who in
the background rattled off what was in them. No cornmeal!

I'm kinda clear on the difference now but I'm now going to learn about
beignets which seem to be pretty damn close to fritters.

I'm using Steve's theory to see if I'm wrong.

Lou