4 cups
vegetable oil2 cups yellow
cornmeal1 cup all-purpose
flour1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon
baking soda2 cups milk
1 cup
waterIn a
cast-iron skillet or a large heavy fry pan over medium-high heat, heat vegetable oil to 350° F or until a small amount of
batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the
hushpuppies will not cook thoroughly.
In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, milk, and water. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).
Using two spoons, push a small amount of batter into hot oil (370° to 380° F). After about 10 seconds, hushpuppies will float to the top and begin to brown. Fry for approximately 5 minutes or until golden brown, turning to brown all sides. Remove from oil and place hushpuppies on
paper towels; continue
cooking the remaining batter (fry in small batches, adding 4 to 6 hushpuppies to the oil at a time). NOTE: They can be held in a 200° F oven until serving time (approximately 30 minutes). Serve hot.
Makes 2 dozen hushpuppies.