Over a Cup: Hush puppies good to complement a fish dinner

photo

Diane Prather

Hush Puppies

3/4 cup corn meal mix

1/3 cup self-rising soft wheat flour

1 large onion, finely chopped

1 egg

1/2 cup buttermilk

Shortening

Mix all of the ingredients together in a large bowl, except the shortening. Shape into 1-inch flat rounds or balls. Heat shortening in a frying pan or deep fryer to 375 degrees. There should be enough shortening to completely immerse the hush puppies. Add the rounds or balls and fry until crisp and brown. Drain on paper towels and serve hot.

Variation: Add 1 tablespoon freshly ground black pepper or a dash of Tabasco.

From Nathalie Dupree’s “New Southern Cooking”, 1986

— Contributed by Dixie Jones, of Meeker

A couple of days ago, I received a recipe for hush puppies from Dixie Jones, of Meeker.

You might remember that recipes for hush puppies was a request of Heidi Balaraman, of Colorado Springs, who was looking for one for her mother, Robbie Estus, of Craig.

Dixie remembered the hush puppies recipe from “New Southern Cooking” book, written by Nathalie Dupree and copyrighted in 1986. The recipe is included in this column so that you can make hush puppies, too.

The following introduction to the hush puppies recipe was directly quoted from the book by Dixie.

“I was married in a small Methodist church on the little island of Ocracoke, N.C. After the wedding, we all walked to the local inn and had a meal of freshly caught fried fish and hush puppies. “

To make this hush puppies recipe you will need: 3/4 cup corn meal mix, 1/3 cup self-rising soft wheat flour, 1 large onion (finely chopped), 1 egg, 1/2 cup buttermilk and shortening.

Mix all the ingredients together in a large bowl, except the shortening. Shape into 1-inch flat rounds or balls. Heat shortening in a frying pan or deep fryer to 375 degrees.

There should be enough shortening to completely immerse the hush puppies. Add the rounds or balls and fry until crisp and brown. Drain on paper towels and serve hot.

Variation: Add 1 tablespoon ground black pepper or dash of Tabasco.

According to Dixie, “In the back of the book, it looks like ‘corn meal mix’ is half corn meal, half flour with 2 teaspoons of baking powder per cup.

The ‘self-rising soft wheat flour’ has 1 teaspoon baking powder and a pinch of salt per cup.

I wonder if corn meal muffin mix with a little extra flour would substitute about right.”

If anybody tries this recipe, let me know how you liked it. Thanks, Dixie. You are so helpful.

I remember eating hush puppies, served with fish, some years ago. It was served up by some people from Mississippi.

I remember them talking about using self-rising flour in the recipe. I don’t remember if the recipe included onion, though.

This week I also got a call from Patty Myers, from Hamilton. She is looking for a recipe that she’s lost, possibly when the Myers were remodeling their kitchen.

It is for “Chicken Tortilla Stacks,” and the recipe was included with some quick and easy recipes included with Members’ Mark Chicken, a package for five cans of chicken.

If anybody knows of the recipe, please call or write to me, and I’ll forward the information to Patty.

If you have requests, questions, or recipes to share, call me at 824-8809 or write to me at PO Box 415, Craig, CO, 81626.

Click here to have the print version of the Craig Daily Press delivered to your home.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.