Hushpuppies are a Southern fried cornbread. Many recipes call for self-rising flour (both corn and wheat). These are not always available, but they are easy to make.
Self-rising flour is simply regular flour with baking powder and salt thoroughly blended in. People differ on the proportions, but it is generally 1 to 1½ teaspoons baking powder and ¼ teaspoon salt to one cup of either flour. Repeated siftings will blend them completely.
After Dinner Note: To quote Homer Simpson, “Really, the only word for it is…“
1 cup yellow corn meal
¾ cup all purpose flour
1½ baking powder
¼ tsp. sea salt, fine grain
½ cup onion, grated
1+ cup low fat buttermilk
1+ cup canola oil
1. Combine the dry ingredients and sift them, 3-4 times, to blend them thoroughly in a medium bowl.
2. Whisk the wet ingredients together in a separate bowl.
Tip: You may leave the onion out, but it really adds to the dish.
Note: Many recipes also add sugar to make it more of a corn doughnut.
3. Make a well in the dry ingredients and pour in the wet. Use a spatula to remove all of the wet ingredients and to blend the mix until there is no dry flour left in the batter.
4. Let the batter rest for 5-10 minutes.
Tip: This allows the flour to completely absorb the liquids. The ready batter should be fairly thick, but not dry. If necessary, stir in a bit more buttermilk.
5. While the batter is resting, put the oil in a small cast iron skillet. Heat the oil to 350° F.
Tip: How much oil you use depends on your frugalness. I rarely deep fry, but even when I doo I use a little oil as I can get away with. The oil should be at least an inch deep in the skillet. Many traditional recipes call for a deep pot and two to three inches of oil (or bacon grease).
6. Using two regular teaspoons, scoop up a teaspoon of batter and use the second spoon to scrap it into the pan. Continue scooping until you have several puppies in the skillet.
Tip: You do not want to crowd the hushpuppies or have them stick together. They will tend to puff up a bit when they hit the hot oil. By the second batch you should have the hang of it.
7. After about a minute, flip the puppies over to cook the second side.
Tip: Be careful not to splash the hot oil on yourself as you flip the puppies.
8. If your oil is hot enough they puppies should be cooked through by the time both sides are golden brown.
9. Remove the finished hushpuppies to a paper towel to drain off the excess oil.
10. Serve warm with red beans and rice.