This is another old recipe from my childhood hometown of Bedford, Indiana.
1-quart yellow corn meal
1 cup white flour
3/4 cup fine chopped onion
1/2 bunch parsley that is chopped very fine
1 1/2 cups milk
1/2 cup heavy whipping cream, whipped until foamy
5 whole eggs, beaten
1 tbp. granulated garlic
1 tbp. baking powder
1 tbp. sugar
1 tbp. salt
hot fat (oil) for frying
Mix all the ingredients (except for the fat) in a large glass or steel mixing bowl. Place bowl of mixture in the refrigerator for at least one hour while the seasonings blend.
Heat the fat in a large Dutch oven (1/2 to 3/4 full). Heat oil to around 350 degrees. Using two tablespoons (one for dipping up the batter, one to push batter out into hot oil) put hush puppy batter into the oil being careful not to get splattered with hot oil. Fry the puppies until they are light brown, turning to brown all sides, for about 3 to 5 minutes. Serve warm after draining on toweling.
Yield: approximately 4 dozen hush puppies.
1 cup white flour
3/4 cup fine chopped onion
1/2 bunch parsley that is chopped very fine
1 1/2 cups milk
1/2 cup heavy whipping cream, whipped until foamy
5 whole eggs, beaten
1 tbp. granulated garlic
1 tbp. baking powder
1 tbp. sugar
1 tbp. salt
hot fat (oil) for frying
Mix all the ingredients (except for the fat) in a large glass or steel mixing bowl. Place bowl of mixture in the refrigerator for at least one hour while the seasonings blend.
Heat the fat in a large Dutch oven (1/2 to 3/4 full). Heat oil to around 350 degrees. Using two tablespoons (one for dipping up the batter, one to push batter out into hot oil) put hush puppy batter into the oil being careful not to get splattered with hot oil. Fry the puppies until they are light brown, turning to brown all sides, for about 3 to 5 minutes. Serve warm after draining on toweling.
Yield: approximately 4 dozen hush puppies.
file photo
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