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HUSH PUPPIES
1¾ cups cornmeal ½ teaspoon garlic salt
½ cup all purpose flour ½ cup chopped onion
¾ teaspoon baking soda 1 cup buttermilk
½ teaspoon salt 1 egg
1 teaspoon sugar
Preheat oil to 375° F. Sift together cornmeal, flour, baking soda, salt, sugar and
garlic salt. Add onions. Combine egg and buttermilk, then add to dry
ingredients, stirring until mixture is moist. Drop batter by teaspoonfuls into deep
hot oil, frying only a few at a time. Turn hush puppies once and cook until
golden brown. Remove and drain on paper towels.
QUICK AND EASY DOUGHNUTS
1 can refrigerated buttermilk biscuit dough
Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand.
With finger, punch holes in center of each biscuit to shape into doughnuts. If
desired, break biscuits into parts and roll dough between palms into balls to
make bite size doughnut rounds. One by one, place dough onto slotted spoon
and then into fryer. Fry for 2 minutes turning once. Remove doughnuts from oil
with spoon. Place on a plate covered
with paper towels to drain.
Variations:
Powdered Sugar: Dust with confectioner’s sugar. Serve warm.
Glazed: Combine ½ cup confectioner’s sugar with 2 teaspoons hot milk and ½
teaspoons vanilla. Drizzle over cooled doughnuts.
Cinnamon and Sugar: Combine 2 Tablespoons ground cinnamon with ½ cup
sugar. Serve warm.
Jelly Doughnut Rounds: Stir ½ cup jelly of your choice until smooth. Transfer jelly
to a plastic baggie and snip off one corner to squeeze out jelly. Poke cooked
doughnut round with end of a pointed knife and squirt in jelly.
NOTES
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