Hush puppies are a favorite part of Southern cuisine and today we are making them to celebrate one of the biggest parties of the year !
Here with more is Mary Reilly, Executive Chef of Westfield State University.
Frying oil like canola, vegetable or peanut
1 1/4 cup milk
1 1/2 cup yellow cornmeal
1 1/2 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup thinly sliced scallion (optional)
In a deep pot, skillet or deep fryer, bring 2 inches of oil to 350 degrees.
Whisk milk and egg together.
Combine cornmeal, flour, sugar, baking powder, salt, pepper and scallion in a large bowl.
Stir in milk mixture.
Using a spoon or a small (1 ounce) scoop, drop balls of batter into the hot oil.
Fry until golden brown and cooked through, about 5 minutes.
Remove from oil and drain on paper towels.
Serve with honey, hot sauce, or hot honey (honey with hot sauce stirred in!) Hush puppies are best right out of the fryer, but they can be made ahead and reheated in a 350-degree oven for 8 minutes.