It's me again, your northern student of Southern cuisine.
Please tell me about hush puppies and your great recipes for them.
I've only ever had fried hush puppies. But I was told today that you can steam them. Anyone with any experience on this?
Perhaps your informant was referring to Cornmeal dumplings...Cooked in the pot-likker of Turnip/Mustard greens etc...Personally I'd rather just have cornbread.. but whatever....
Hush Puppies are fried! Period!
It is true that you can steam them, but then they're not hush puppies. I have heard of people steaming them first, then frying them, but I've never tried it and I doubt that such a recipe originated anywhere south of South Dakota - so it certainly wouldn't be "southern".
I only cook for two so the recipe I use isn't as ingredient rich as some others might be.
Cook up a half cup of corn meal in a half cup of water and stir it until it forms a ball of stiff dough. Takes about 5 - 6 minutes. Take it off the heat, stir in 4 teaspoons of milk (buttermilk of you have it) along with 1/2 teaspoon of vegetable oil and some very finely chopped onion (about 1 Tablespoon of onion). You can add some crushed bacon bits too, if that suits you. Stir all that together. Beat an egg in a small dish and set that aside. Blend about 1/3 cup AP flour, 1 teaspoon of baking powder, and a pinch or two of salt. Add this, along with the egg, to the corn meal mixture and stir to blend thoroughly. Heat up about one inch of oil in a pan (cast iron skillet works best) and when it reaches 375 degrees GENTLY drop teaspoon full size bits of the batter into it. Just kind of roll the spoon over very near the surface of the oil near the edge of the pan to drop them in. Be careful not splash the oil. This is not a bomb run from high altitude and splashing hot oil can result in an unpleasant trip to the emergency room. Cook in the hot oil for 5 - 6 minutes or until golden brown. Drain on absorbent paper before serving. This'll make about 8 - 12 hush puppies.