Rosalynn's Hushpuppies
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cornmeal
self-rising |
|
| ¾ | cup |
self-rising flour
self-rising |
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
eggs
beaten |
|
| ½ | cup |
onions
finely chopped |
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cornmeal
self-rising |
|
| 177 | ml |
self-rising flour
self-rising |
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
onions
finely chopped |
|
| 237 | ml |
buttermilk
|
|
Directions
Mix all dry ingredients together.
Add egg, onion, and buttermilk.
Drop batter by small spoonfuls into deep fat.
They will sink toward the bottom, then pop back to the top.
Turn if they don't pop over when brown on one side.
Drain on paper towel and serve warm.
