Hush Puppies - Lynn's Version (plus Leah's notes)

Lynn Bruce

6 cups peanut oil - heated to 350 degrees

OR enough peanut oil to a 3" depth in an iron skillet

2 cups White Lily S/R Buttermilk Corn Meal Mix

1 cup buttermilk

1 small onion, chopped finely

chopped pickled jalapeños, to taste

1. Using a deep pot or iron skillet, preheat oil for frying to 350 degrees F.

2. Combine the beaten egg and buttermilk and stir until well blended into the corn meal and mix

3. Stir in the onion and jalapeños

4. Let the mix rest and rise a few minutes.

5. Drop the batter by spoonfuls into the oil (Dip the spoon in a glass of water after each hushpuppy is dropped in the oil.)

6. Fry until golden brown, turning the hushpuppies during the cooking process.

Leah's Notes: Make batter similar to cornbread recipe, but with less buttermilk and NO egg for a drier batter. Add onions and jalapenos. Allow batter to rest and rise before dropping by balls into hot oil.

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