It is getting a little cooler in the morning now, I certainly feel that in the air. While I hate to say goodbye to summer, I welcome the cooler weather, too. I guess, after experiencing a heatwave in Europe while we were there this month, air conditioning and cooler weather in the US was very much a welcome relief! Indeed, it is when you travel that you realize how much you miss the comfort of home and certainly aircon!!! LOL. :)

Anyway, since it's already somewhat cool enough to use the stove top I thought I'll finally share this post which I had in my archive for months. I made these yummy cornmeal fritters, more popularly known as "hush puppies," sometime during the end of winter and beginning of spring and somehow have forgotten about it until I was browsing my list of unpublished recipes and wondering which one to post. Thankfully, I saw this!

For those who are not from the US and may not have heard of this southern specialty, hush puppies are cornmeal fritters - naturally made with cornmeal batter, deep-fried and often served as a side dish. For me, I fancy them as a snack, savory nibbles, if you like as I truly prefer something with a more salty flavor to snack on rather than sweet ones. According to legend, this dish got its name when a cook fed these cornmeal fritters to a howling dog to keep it quiet saying, "Hush, puppy." Whether that's true or not, I don't know. Nonetheless, why feed these yummy bites to your pet when you can enjoy them yourselves!!!

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Hush Puppies

By: Manila Spoon
August 29, 2015




These delicious cornmeal fritters (hush puppies) flavored with garlic and onions are the perfect savory nibbles or side dish!

Ingredients

• 1 cup stone-ground yellow Cornmeal
• 1/2 cup all purpose flour
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1/2 teaspoon Garlic powder
• 1 cup Buttermilk
• 1 large egg, lightly beaten
• 1 medium Onion, finely chopped
• Oil for deep frying

Instructions

1. In a deep saucepan heat the oil to about 350-360 F. Oil should measure about 1 1/2 - 2 inches when poured. If you don't have a deep-frying thermometer, test it by dropping a tiny bit of batter and if it sizzles on contact then the oil is hot enough.
2. In a large bowl, stir to combine the cornmeal, flour, baking soda, salt and garlic powder. Pour the buttermilk and the eggs into the mix and blend everything just until moist. Lastly, stir in the onions to the mix.
3. Drop the batter by rounded tablespoons into the hot oil in batches. The fried batter would puff and float to the top. Fry until all sides are nicely browned. Transfer them to a paper-towel lined strainer or plate to remove any excess oil. Repeat for the rest of the batch. Sprinkle with a little salt and pepper before serving, if desired. Enjoy!

Yield: 20-25 Fritters
Prep Time: 10 Minutes
Cooking Time: 20 Minutes in total
Total Time: 30 Minutes