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| Danny Gaulden's Hushpuppies |
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| 1 |
cup |
cornmeal |
| 1 |
teaspoon |
baking powder |
| 1 |
teaspoon |
salt |
| 1 |
teaspoon |
sugar |
| 1 |
cup |
flour |
| 1 |
|
egg |
| 3/4 |
cup |
milk |
| 1 |
dash |
red pepper |
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|
green onion tops -- chopped |
| 1 |
tablespoon |
onion -- grated |
This is a recipe that we have made for decades, and is from the "River Road Recipes" published by the Junior League of Baton Rouge, La. 1963. The key to this recipe, and these hush puppies is the GREEN ONION TOPS...the way they have, and always will be made in South Louisiana.
Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper. Drop by spoonful in hot deep fat (375 deg.) and fry until brown. This makes approximately two dozen.
" While there is a great deal of speculation as to the origin of hushpuppies, there should be no speculation on the tastiness of these." Quoted from Mrs. Robert Bowlus.
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