Hushpuppies

-Ingredients-

1 box Jiffy cornbread mix
1/2 cup grated onion (1 medium or 1/2 large)
5 tablespoons buttermilk or 2 tablespoons skim milk
1/4 teaspoon baking soda
1 egg, slightly beaten
2 tablespoons sugar
3 tablespoons self-rising flour
1 teaspoon salt
1 teaspoon black pepper
2 slices white bread, crumbled
2 tablespoons grated green bell peppers (optional)

-What to Do-

1. Mix all ingredients together just until they are wet.
2. Refrigerate 30 minutes to 5 hours. (I have found that refrigerating overnight gets the best results.)
3. Heat oil to about 350-375 degrees.
4. Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to”break-off” the spoonful of batter from the bowl.
5. Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.
6. Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.

**Do not crowd the”puppies”, as you do not want to lower the temperature of the hot oil.
**Getting the spoon wet between puppies is important, it helps keep the batter from sticking to the spoon.

Dinner side dish Posted under Dinner, Recipes by admin