During my youth in Louisiana, I became acquainted with hush puppies at an early age. I’ve never been crazy about seafood, so hush puppies were always my favorite part of any fish fry. Like many foods, I miss how my mother made them and never can seem to find good hush puppies in restaurant. I’m a hush puppy purist. No corn or jalapenos please!

This weekend, I gave hush puppies a shot myself.

Put cornmeal, baking soda, salt sugar and flour in a sifter….

In a separate bowl, combine 1 egg and milk….

Mix the egg/milk with the cormeal/flour. Add 4 chopped green onion, cayenne, tabasco and Tony Chachere’s Original Creole Seasoning.

Heat oil in a deep fryer to 375 degrees and then grab a ice cream scoop to measure out your dough. Gently drop the dough scoops in the fryer and wait until they are golden brown. You may want to move them around a little while they are cooking so they don’t stick together. They are usually ready in 4 minutes depending on how big your scoop is of course.

Fried deliciousness!

Hush Puppy Recipe

(makes 12 – 16 hush puppies with a 2 teaspoon scoop)

1 cup cornmeal

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon sugar

1 cup all purpose flour

1 egg

3/4 cup milk

4 green onions, chopped

1/4 teaspoon Cayenne (more if you like it spicy)

1/4 teaspoon Tony Chachere’s Original Creole Seasoning (more if you like it spicy)

4 dashes of tabasco (more if you like it spicy)

Peanut Oil (enough for your deep fryer)

Heat peanut oil in your deep fryer to 375 degrees. Sift the dry ingredients into a large bowl. Beat egg and milk in a smaller bowl. Add egg/milk mixture to the dry ingredients. Add green onions, cayenne, Tony Chachere’s Original Creole Seasoning and Tabasco. Mix all together. Grab a 2 teaspoon ice cream scoop (Oxo makes a great one) and scoop up your dough and gently drop the scoops into a deep fryer. Be careful because the oil tends to splash. Don’t overfill the fryer since you want to give the puppies plenty of room to cook. You also might want to stir them around a little so they don’t glob onto each other.

When they are golden brown, in about 4 minutes, remove from the fryer and place on paper towels to drain. You will likely need to make 2 – 3 batches.