Hush Puppies

This part is a true story.

In the Old South, they used to make these yummy cornmeal balls so they'd have something to throw to the hounds to keep them from howling when Yankee soldiers approached.

So if you've always wondered how Hush Puppies got their name, now you know!

Because I researched the back story on these "Hush Puppies", there was a local restaurant (Embers in Sydney) that had a contest to name these dough balls with creme cheese and left over beef brisket.  I submitted the name "Hush Puppies" and won a $50.00 voucher.

Ingredients

2 cups self-rising cornmeal
1 onion, finely chopped
3/4 cup milk
1 egg
Peanut oil for frying

Stuff you will need

Mixing bowl
Whisk
Deep fryer
Slotted spoon to remove the Hush Puppies from the deep fryer

Directions

In a medium bowl, combine all ingredients except oil; mix well. 

In a large pot over high heat, heat one inch of oil until hot but not smoking. Drop cornmeal mixture by rounded teaspoonfuls into oil to form hush puppies. Cook in batches 2 to 3 minutes, turning to brown on all sides.

Remove from oil with a slotted spoon and drain on a paper towel-lined platter. Serve immediately.

Comments and suggestions ALWAYS welcome.