Piney Woods Hush Puppies Recipes

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal, and salt into milk mixture to form a smooth batter.
• Scoop ping pong ball-sized balls of batter using a small ice cream scoop; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

Steps:

• Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon.
• If it is too soft, add more cornmeal.
• Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute.
• Allow oil to heat a few seconds after removing a batch.
• Delicious freshly cooked and hot; however, leftover hush puppies freeze well.
• When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp.
• Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350 F will cook three hush puppies in about 2 1/2 minutes.
• When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil.
• If they are cooked in oil that is too hot, they will not cook in the center.