Dawg_Lover
07-19-2021, 03:50 PM
This is probably a bit out of the norm, for here, and forgive me if I am out of order. I decided I would rather share this recipe here where a few may try it and enjoy it. I got it, from my dad, before he died, and it is so good I decided it would be a shame to possibly let it die with me.
My Dad got this recipe from a small town cafe, in southern Louisiana, in the early 50s, while traveling that territory for work. Whenever in the area, he would stop to eat and kept asking the owner, for the recipe, until one day he finally wore the poor man down. A friend of my Dad used it in a restaurant he opened a few decades later, and all of that family has all long since passed away.
Long ago, I gave the recipe to a salesman while he was in my office. He protested saying he had tried so many that others swore were good, yet were not, and he was done trying anymore. A few weeks later he was back to thank me, saying he had finally found the one he would use forever.
Here is hoping I make just one person happy, with this hushpuppy recipe. And, if you are, please pass it on. Too many good southern recipes die with time, too.
~~~~~~~~~~~
DAD?s HUSHPUPPIES
1 Cup all-purpose flour
3 Cups plain white cornmeal
1 heaping teaspoon baking powder
1 level teaspoon baking soda
Salt & ground black pepper, to taste
2 large onions, chopped small
Buttermilk (if you can get it, use the old fashioned, thick, full fat kind.)
(Note: This will make more than you may think. )
Directions:
Mix all of the dry ingredients together, then stir in onions.
Add enough buttermilk to make the consistency of fairly thick mush, but not too thick or thin. You want to be able to drop by ice teaspoon fulls, pushing it off the spoon with another spoon, working quickly. (He used the long ice teaspoons.) It is really easier than it seems.
Deep fry, in well heated oil or shortening, over medium heat. You want it deep enough for the hushpuppies to be able to float to the top, when dropped in.
(If you asked Dad how deep the shortening or oil should be, he?d probably tell you at least 4 fingers deep, keeping in mind he had very thick fingers.)
Fry until golden brown on both sides. Remove with a slotted spoon to a large container lined with several thicknesses of paper towels.
Dad used to cook this in a large cast iron dutch oven outside over a double propane burner. The way he knew if the Crisco shortening was hot enough, he would throw in a small, wooden match, and if it lit, it was ready.
My Dad got this recipe from a small town cafe, in southern Louisiana, in the early 50s, while traveling that territory for work. Whenever in the area, he would stop to eat and kept asking the owner, for the recipe, until one day he finally wore the poor man down. A friend of my Dad used it in a restaurant he opened a few decades later, and all of that family has all long since passed away.
Long ago, I gave the recipe to a salesman while he was in my office. He protested saying he had tried so many that others swore were good, yet were not, and he was done trying anymore. A few weeks later he was back to thank me, saying he had finally found the one he would use forever.
Here is hoping I make just one person happy, with this hushpuppy recipe. And, if you are, please pass it on. Too many good southern recipes die with time, too.
~~~~~~~~~~~
DAD?s HUSHPUPPIES
1 Cup all-purpose flour
3 Cups plain white cornmeal
1 heaping teaspoon baking powder
1 level teaspoon baking soda
Salt & ground black pepper, to taste
2 large onions, chopped small
Buttermilk (if you can get it, use the old fashioned, thick, full fat kind.)
(Note: This will make more than you may think. )
Directions:
Mix all of the dry ingredients together, then stir in onions.
Add enough buttermilk to make the consistency of fairly thick mush, but not too thick or thin. You want to be able to drop by ice teaspoon fulls, pushing it off the spoon with another spoon, working quickly. (He used the long ice teaspoons.) It is really easier than it seems.
Deep fry, in well heated oil or shortening, over medium heat. You want it deep enough for the hushpuppies to be able to float to the top, when dropped in.
(If you asked Dad how deep the shortening or oil should be, he?d probably tell you at least 4 fingers deep, keeping in mind he had very thick fingers.)
Fry until golden brown on both sides. Remove with a slotted spoon to a large container lined with several thicknesses of paper towels.
Dad used to cook this in a large cast iron dutch oven outside over a double propane burner. The way he knew if the Crisco shortening was hot enough, he would throw in a small, wooden match, and if it lit, it was ready.