Hush puppies are a classic southern food here in the United States. Small balls of cornmeal dough fried until golden and crisp, while tender on the inside. My favorite hush puppy recipes use a bit of grated onion in them to make them deliciously savory.< The origin of hush puppies has a few possibilities, ranging from slavery to civil war raids. All of them have one common point, the bits of fried dough were tossed to dogs in order to stop them from barking, making “hush puppy” the perfect name.
I grew up eating them at seafood restaurants. I’m not sure how the fried dough became synonymous with seafood but it was common in the Midwest to find hushpuppies along side of your shrimp. Since I hated all forms of seafood while growing up, I loved nibbling on my hushpuppies …. now that I think of it, hushpuppies kept me quiet too :-) My parents must have thought they were magical!
1 1/2 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup milk
1 small onion, chopped
Mix together and drop teaspoons of batter into hot fat. Fry until a golden brown. Drain on absorbant paper. Serve hot!!
Mmmmm, I can almost taste them!
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