Serving Size: 4
Preparation Time: 0:10
- 1 cup flour
- 1 cup cornmeal yellow
- 1-1/2 tbl baking powder
- 1 tsp salt
- 1 each egg large
- 2/3 cup milk
- 1 each onion large—chopped
- 2 cloves garlic—chopped
- 2 tbl parsley—chopped
Mix dry ingredients well.
Fry the onion in some of the fat from cooking the chicken. Get it soft, but not brown. Add the garlic and soften it, too. Add the chopped parsley.
Beat the egg and the milk. Add the onion mixture.
Stir into the dry mix. It should be stiff enough to hold its shape on a spoon.
Turn it by spoonfuls into 350F fat, and fry. Drain and pat free of grease with paper towels.
This is a traditional side dish for fried fish, but is good with fried chicken too.
NOTES: The legend goes that at a traditional fishing camp in the South, the cook was dipping fish in a cornmeal batter to fry. Dogs and children gathered around, clamoring for a treat. The cook took the leftover batter, added some chopped onions and flour, and fried little dumplings, distributing them saying, "Hush child, Hush puppy."
Steve's #15 Recipes
- Chicken Chasseur
- Chicken Cacciatore
- Teriyaki Ginger Chicken Thighs
- Oven Roasted Garlic Grits
- Hush Puppies
© 1996, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
Modified March 2007