TEXARKANA MAGAZINE
HUSHPUPPIES Andrew
On the hushpuppies… I must give a shout-out to my former “Taste Bud,” Kyle Akin, as he is the one who showed me this recipe a few years ago. It is not as simple as getting a bag of frozen hushpuppies out of the freezer section at your local grocery store, but give this recipe a try, and I doubt you’ll ever go back to those again.
• • • • • • •
½ cup of self-rising flour
1½ cup of self-rising cornmeal ½ teaspoon of baking soda
½ teaspoon of salt 1 tablespoon of sugar 1 cup of buttermilk
1 small yellow or white onion
• 1 egg •
½ to 1 cup of diced jalapenos (depending on your desire for spice)
Mix all these ingredients in a bowl until the consistency is smooth. Fill a glass of water about ¾ of the way full and put a simple serving spoon in there. It doesn’t have to be big. The water will help the batter fall off the spoon as you scoop a serving of the batter and drop it in the grease. Be careful! Dropping the mix in a spoonful at a time can cause the hot grease to pop back up and burn your fingers! If you are cooking in a basket-style fryer, it’s important you do not put them on the bare wire because they will stick. As they enter the grease, they will float immediately and begin to brown on the bottom. When they turn a darker golden brown, flip them over so the top side can finish cooking. Then pull them out and let your guests start to sample as you get ready to fry the fish.
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COMMUNITY & CULTURE
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