One night when we were walking back from our cluster mailboxes – we do not get door to door mail service here (kind of un-American isn’t it?) – we ducked in to Vintage to have a small bite at the bar. I had actually made dinner not long before but it was something that either didn’t go over well with me or only struck me as appetizer material and not a full meal. We ordered the hushpuppies and the deviled eggs appetizers. We also tried a local, pumpkin beer that did not come highly recommended by the server and rightly so.
The appetizers were excellent and Tony decided he was going to make hush puppies someday. He found a recipe through What’s Cooking America. They really came out well and next time he’s going to add more herbs and maybe some corn kernels.
Hushpuppy Recipe
~3 C high heat oil, such as avocado oil or coconut oil
2 C cornmeal
1 C flour
1 egg, beaten
3/4 t salt
1/4 t baking soda
2 cups milk or buttermilk
Combine all ingredients in a large mixing bowl 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).
In a cast-iron skillet or a large heavy fry pan over medium-high heat, heat oil to 350-370 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.
Use a heaping teaspoon to gently drop a small amount of batter into hot oil. After about 10 seconds, hushpuppies will float to the top and begin to brown. Fry for approximately 5 minutes or until golden, turning to brown all sides.
Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter.
NOTE: They can be held in a 200° F oven until serving time (less than a half hour); serve hot. Makes 2 dozen hushpuppies.
