However, I have yet to find a restaurant that makes Hush Puppies the way they should be made. Most of the Hush Puppies that we get in restaurants are heavy and not anywhere close to the light fluffy ones that mom taught me to make.
The recipe is pretty simple.
One cup of self rising cornmeal
One half cup of self rising flour
One teaspoon of sugar
One finely chopped small onion
One cup of milk
Mix all the ingredients together.
Heat in a small heavy sauce pan three inches of Wesson oil until it is hot
Fill a coffee mug with cold water
Take a soup spoon, wet it in your coffee mug of cold water, dip it in your mixture so you have about enough mixture to cover about one third of the spoon lengthwise.
Carefully let it slide into hot oil. If your oil is the correct temperature, there will be lots of bubbles around the hush puppy. If you take a long handled metal slotted spoon and touch the just dropped hush puppy which will sink to bottom of the pan, it should rise to the surface easily.
If the oil isn't hot enough, just keep trying. When the oil is the proper temperature, the dropped mixture will bob to the top of oil with very little encouragement. Turn the hush puppies until they are golden brown and place them on a platter with paper towels.
It takes a little practice, but it isn't that difficult. They are best done in small batches. You're working with very hot oil so be very careful and keep kids away from the cooking. Don't be surprised if for the first few minutes, the hush puppies keep disappearing. The recipe makes enough for a huge crowd, probably four dozen or more hush puppies. It does make something of a mess, but the good hush puppies are worth it.