Hush Puppies

Step 1

Mix all ingredients together just until they are wet.

Step 2

Refrigerate 30 minutes to 5 hours.

Step 3

To cook, heat oil to about 350-375 degrees.

Step 4

Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.

Step 5

Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.

Step 6

Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.

Step 7

Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.

Step 8

Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.

Step 9

If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.

Step 10

When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.

Step 11

If they don't give them a little nudge to make them turn over.

Step 12

Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.

Step 13

If oil is not hot enough, the puppies will be greasy.

Step 14

I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.

Step 15

Adjust oil temperature as needed.

Step 16

Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.

Step 17

They are still mighty good.