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South Louisiana Hushpuppies

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1 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup flour
1 egg
3/4 cup milk
1 dash red pepper
chopped green onion tops
1 tablespoon onion; grated

Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper. Drop by spoonful in hot deep fat (375F) and fry until brown. This makes approximately two dozen. " While there is a great deal of speculation as to the origin of hush puppies, there should be no speculation on the tastiness of these." Quoted from Mrs. Robert Bowlus. - - - - - - - - - - - - - - - - - - NOTES : This is a recipe that we have made for decades, and is from the " River Road Recipes" published by the Junior League of Baton Rouge, La. 1963. The key to this recipe, and these hush puppies is the GREEN ONION TOPS...the way they have, and always will be made in South Louisiana.

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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