Hush puppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish. Also know as corn dodgers, they are especially popular throughout the South.
There are several interesting stories of the origins of hushpuppies. My dad told this story, an African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, "hush, puppy." Since the name was cute, it stuck. My husband said this is the story his dad told. This same story but it is attributed to a Creole cook. Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or "hush."
Thursday, August 6, 2009
WHAT'S COOKING HUSHPUPPIES
4 cups vegetable oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups milk
1 cup water
In a cast-iron skillet 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).
They can be held in a 200° F oven until serving time (approximately 30 minutes). Serve hot.
Makes 2 dozen hushpuppies.
2 cups yellow cornmeal
1 cup all-purpose flour
1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups milk
1 cup water
In a cast-iron skillet 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).
They can be held in a 200° F oven until serving time (approximately 30 minutes). Serve hot.
Makes 2 dozen hushpuppies.
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