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.
