Uncle Larry’s Sweet Hushpuppies
Featured in
Carolina Soul
Servings:
Varies
Total time:
30 minutes
Uncle Larry was the youngest of my mother’s siblings and at every fish fry or cookout or Sunday meal, we could expect to see Uncle Larry cooking something, something we all loved—his hushpuppies. It always seemed that it took him forever to finish cooking them, but it, in reality, we were stealing them as he was cooking them. As soon as he turned his head or walked away for a moment, it would be an all-out assault on the hushpuppies. If he caught you, he would yell and say don't come back over here until the food is ready. We miss our uncle. I pray that he rests in peace.
Ingredients
3 Cups of yellow cornmeal
2 Teaspoons of baking powder
¾ Cup of self-rising flour
½ Cup of sugar
Pinch of salt
1½ Cups of milk
½ Cup of water
1 Egg, beaten
1 Small yellow onion, minced
½ Gallon of vegetable oil
Directions
In a large bowl, combine all the dry ingredients. Add the milk, water, egg, and onion. Mix well, cover and set aside for about 15 minutes.
In a large pot or cast-iron skillet, heat the oil until it reaches 360°F.
Once the oil is hot, use a tablespoon or small ice cream scoop to place the batter into the oil.
Fry the hushpuppies until golden brown all over, about 5 minutes.
Place them on a paper towel to drain. I feel it’s my duty to warn you. My experience has taught me that those around you won’t want to wait. Keep a close eye on the hushpuppies!
