Hushpuppy is the young heroine of Oscar nominee "Beasts of the Southern Wild." These hushpuppies from Paula Deen (the Food Network) are finger-lickin' good.
6 cups peanut oil
1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, finely chopped
1 cup buttermilk
1 egg, lightly beaten
Using a deep pot, preheat oil for frying to 350 degrees.
In a mixing bowl, stir together cornmeal, flour, baking powder, baking soda and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended.
Drop the batter, 1 teaspoon at a time, into the hot oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry in batches until golden brown, turning the hushpuppies during the cooking (about 2 to 3 minutes per side). Drain on paper towels and keep warm. Serve with butter.
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