Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c All-purpose Southern flour
-(Martha White or White Lily
-brand)
1 1/2 c Yellow or white cornmeal
3 tb Sugar
1 ts Baking powder
1 ts Salt
1/2 c Fine-minced onions
1 1/3 c Milk
1 c Water
1/3 c Vegetable oil plus more for
-frying
1 lg Egg, beaten

Appeared in Sun-Sentinel July 6, 1995

In large mixing bowl, sift together flour, cornmeal, sugar, baking
powder and salt. Add onions, milk, water, oil and egg; stir just
long enough to blend ingredients.

In deep-fat fryer or deep cast-iron skillet, heat about 2-1/2 inches
oil over medium-high heat to 375 degrees. Drop batter by the
tablespoonful into fat, making sure you do not crowd pan. (This will
have to be done in batches.) Fry hush puppies 4 minutes or until
golden brown and cooked through. Drain briefly on paper towels and
serve immediately while they are very hot. Makes about 40 hush
puppies.

Per hush puppy: 65 calories, 1 gram protein, 2 grams fat, 9 grams
carbohydrates, 6 milligrams cholesterol, 82 milligrams sodium, 34
percent calories from fat.

Recipe from My Mother's Southern Kitchen (Macmillan, 1994) by James
Villas with Martha Pearl Villas

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