HUSH PUP­PIES

Better Homes & Gardens - Best of Summer Recipes - - Shrimp’s On -

prep 15 min­utes cook 3 min­utes

1 cup corn­meal

1/4 cup all- pur­pose flour

2 tsp. sugar

3/4 tsp. bak­ing pow­der

1/4 tsp. bak­ing soda

1/2 tsp. salt

1 egg, lightly beaten

1/2 cup but­ter­milk or sour milk*

1/4 cup sliced green onions

Veg­etable oil or short­en­ing for

deep-fat fry­ing

1. In a medium bowl stir to­gether first six in­gre­di­ents (through salt). Make a well in cen­ter of flour mix­ture.

2. In a small bowl com­bine next three in­gre­di­ents (through green onions). Add egg mix­ture all at once to flour mix­ture. Stir just un­til moist­ened (bat­ter should be lumpy).

3. In a 3- qt. saucepan or deep-fat fryer heat 2 inches veg­etable oil to 375° F. For each hush puppy, drop a slightly rounded ta­ble­spoon of the bat­ter into hot oil. Fry, three or four at a time, 3 min­utes or un­til golden, turn­ing once. Drain on pa­per tow­els. Serve warm. Makes 14 serv­ings.

* tip To make 1/2 cup sour milk, place 2 tsp. lemon juice or vine­gar in a glass mea­sur­ing cup. Add enough milk to make 1/2 cup to­tal liq­uid; stir. Let stand 5 min­utes be­fore us­ing.

per serv­ing 85 cal, 5 g fat ( 1 g sat. fat), 15 mg chol, 136 mg sodium, 10 g carb, 1 g fiber, 1 g sug­ars, 2 g pro.

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