Bacon Fat Hush Puppies
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
30 hushpuppies, about
ingredients
- 236.59 ml cornmeal
- 118.29 ml unbleached flour
- 118.29 ml cornflour (available at health food stores) or 118.29 ml masa harina (Mexican corn flour)
- 14.79 ml baking powder
- 3.69 ml cayenne pepper
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 2.46 ml dried thyme, lightly crushed
- 1.23 ml white pepper
- 1.23 ml dried oregano leaves, lightly crushed
- 59.14 ml very finely chopped green onion (tops only)
- 7.39 ml minced garlic
- 2 eggs, beaten
- 236.59 ml milk
- 29.58 29.58 ml chicken fat or 29.58 ml bacon drippings
- peanut oil (for deep frying) or canola oil (for deep frying)
directions
- Combine all dry ingredients in a large bowl, breaking up any lumps.
- Stir in green onions and garlic, add eggs, and blend well.
- In a small saucepan, bring milk and lard (or other fat) to a boil.
- Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
- Refrigerate 1 hour.
- In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
- Drop batter by tablespoonfuls into the hot oil.
- Do not crowd.
- Cook until dark golden brown and cooked through, about 1 minute on each side.
- Drain on paper towels.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!