Hush Puppy Puffs

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From November 9, 2009:  I haven’t had a hush puppy in years.  Then out of the blue (or more like a bizzare pregnancy thing), I had a craving.  Two weeks later, I still couldn’t get hush puppies off my mind, so I went out in search of a recipe.  Some of the best hush puppies I can remember were at Catfish Sams in Arlington, Texas.  They were not as dense as most and were served with butter.  A lady on my Texas recipe list sent me a recipe from her friend Judy Howle who lives in South Carolina.  After making the recipe, I have to declare these the best hush puppies I have ever had.  They are so light.  Just delicious. Maybe even better than Catfish Sams.

Hush Puppy Puffs

3/4 cup self rising cornmeal
3/4 cup self rising flour
1 tablespoons sugar
1 teaspoons kosher salt
1 teaspoons baking soda
3/4 cup buttermilk
1 egg, slightly beaten
1 medium onion, finely chopped (optional)

Slightly beat egg and add buttermilk and onion  (if using) and stir to mix. Add to combined dry ingredients.

Carefully drop batter by tablespoonfuls into deep hot oil; cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes).  Drain well on absorbent towels.

Yield: about 2 dozen

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