Easy Hushpuppies

When I’m not in the South I miss these golden nuggets of deliciousness.  I’ve had elegant crab stuffed hushpuppies, but these are a delicious basic version made easy by using self-rising cornmeal.

  • 2 cups white lily self-rising cornmeal
  • 2 tablespoons self-rising flour
  • ½ medium onion, chopped
  • 1 cup buttermilk
  • 1 large egg, beaten
  • Vegetable oil for pan or deep-frying

In a large bowl combine the cornmeal, flour, and onion. Add the buttermilk and egg and mix well. Let the mixture stand for 5-6 minutes.

In a deep skillet heat about 3 inches of oil over medium heat. Drop the batter by tablespoons into the hot oil. Fry until golden brown, turning several times. Remove from the oil, drain before serving.

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