This is lifted from New Orleans chef Frank Davis, wwltv.com:
Wanna make the best hush puppies you ever had right in your own kitchen? Then you're gonna need 64 ounces of peanut oil to fry in, 2 cups of self-rising white cornmeal, 1 cup of self-rising flour, a half bunch of thinly sliced green onions, a whole egg, a quarter cup of granulated sugar, a half cup of drained shoepeg corn, a smidge of buttermilk to turn all this into a batter, and salt and pepper to taste. All you do is is heat the oil in a high sided skillet or Dutch oven to 350 degrees. Then thoroughly mix together all the ingredients except the buttermilk. When you're sure the dry ingredients are uniformly combined, begin stirring in the buttermilk a little at a time until the batter is just thick enough to hold its shape on a heaping teaspoon. Now cover the bowl tightly with plastic wrap and let it set on the countertop for 15 minutes. All that's left to do is drop the batter by heaping teaspoons (push it off the spoon into the hot oil with your finger) and fry 'em like doughnuts--till beautifully golden brown. If you've made the batter right, you won't even have to turn them over--they'll flip by themselves. When they're done, drain them on several layers of paper towels or on a cooling rack. They're outstanding served piping hot!
Thank you so much. I actually have a couple of FD cookbooks, but didn't think of him until I saw your post due to cookbook overload. These worked like a charm, but I forgot to get the corn. They were still excellent. Thanks again.
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Wanna make the best hush puppies you ever had right in your own kitchen? Then you're gonna need 64 ounces of peanut oil to fry in, 2 cups of self-rising white cornmeal, 1 cup of self-rising flour, a half bunch of thinly sliced green onions, a whole egg, a quarter cup of granulated sugar, a half cup of drained shoepeg corn, a smidge of buttermilk to turn all this into a batter, and salt and pepper to taste. All you do is is heat the oil in a high sided skillet or Dutch oven to 350 degrees. Then thoroughly mix together all the ingredients except the buttermilk. When you're sure the dry ingredients are uniformly combined, begin stirring in the buttermilk a little at a time until the batter is just thick enough to hold its shape on a heaping teaspoon. Now cover the bowl tightly with plastic wrap and let it set on the countertop for 15 minutes. All that's left to do is drop the batter by heaping teaspoons (push it off the spoon into the hot oil with your finger) and fry 'em like doughnuts--till beautifully golden brown. If you've made the batter right, you won't even have to turn them over--they'll flip by themselves. When they're done, drain them on several layers of paper towels or on a cooling rack. They're outstanding served piping hot!