Vegetables / Side Dishes

Hush Puppies

Having spent my formative years in Southern California, there are a few specialty food items I’ve come across recently that I am not familiar with.

Right off the top of my head, grits, chicken fried steak and kolaches are at the beginning of the list. And while I’m pretty sure they’re not native to Texas (that would be barbecue, I think), it’s been an interesting culinary adventure since we moved to Austin. And since I’m always open to new ideas and trying new foods, let the record show that I did try rattlesnake this year.

It was….. different… very, very different.

Anyway, slithering foods aside, when this recipe for Hush Puppies popped into my inbox, I was intrigued not only by the name, but the lore behind them. According to my research, they were thrown by Southern cooks to the dogs underfoot, to keep them quiet while food was being prepared.

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My question is, though, why would you throw a delicious chunk of deep-fried-crunchy-yummy-goodness to the dogs? Why should they get all the good stuff? Especially our dogs. One bite of people food and Daisy is sick for days.

That, however, is not a conversation for today. 

Or any day.

These however, were fun, addictive, and definitely not one for the dogs.

Hush Puppies – adapted from Saveur

2 cups yellow cornmeal
1 cup flour
2 tbsp. sugar
1 tsp. kosher salt
4 tsp. baking powder
1 cup buttermilk
¼ cup melted butter
¼ tsp. hot sauce
1 medium yellow onion, minced
Canola oil, for frying

1. In a large bowl, whisk together cornmeal, flour, sugar, salt, and baking powder. In a medium bowl, whisk together buttermilk, butter, hot sauce, onion, and ¼ cup water. Add buttermilk mixture to dry ingredients and stir together with a spoon; let sit for 10 minutes.

2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°. Transfer batter to a piping bag fitted with a ¾″-diameter round tip. Working in batches, pipe and cut 3″-long logs of batter into oil; fry until golden brown, 1–2 minutes. Transfer to paper towels to drain. Season with salt and serve hot.

 

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