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Savannah's Hushpuppies
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Delectible with fried seafood or chicken, pork, hams, or sausages. Crisp outside, tender flavor inside!

S. Chokel


  • 1-1/4 lbs (.6 kg). cornn meal (freshly milled is outstanding)
  • 1/2 cup (125 ml) flour
  • 1/4 cup (60 ml) sugar
  • 1-1/4 tsp (6 ml) baking powder
  • 1/4 tsp (1 ml) salt
  • 1/4 cup (60 ml) finely chopped onion
  • 1 egg, jumbo, barely beaten
  • 1-1/2 cc. whole milk (the popular 2% is okay, whole is better)
  • cooking oil or fat to fry them in (I use Peanut Oil, it's your choice, some say lard is the best.)
  • In a large deep mixing bowl mix all dry ingredients thoroughly.
  • Add onions and lightly toss into dry ingredients.
  • Stir in egg and milk (Mixture should be stiff enough to drip from tbsp in a solid mass).
  • Chill for at least 1/2 hour.
  • Scoop the dough into balls in tbsp amounts and drop from the spoon into moderately hot cooking oil or fatabout 3 to 4 inches deep.
  • When the hushpuppies are nut brown, remove from hot oil or fat and drain.
This is a recipe that was given to me when I was a new bride. We rarely eat them anymore.. too clogging to the arteries. They are especially delicious with fried cod or catfish.

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