Recipe: Nathalie Dupree’s Hush Puppies

Sara Kate Gillingham
Sara Kate Gillingham
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, published in October 2014 by Clarkson Potter.
published Apr 30, 2008
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(Image credit: Apartment Therapy)

We just posted a great video about Hush Puppies, along with a similar story by Nathalie Dupree, known as the originator of the New Southern Cooking movement. Here, she shares her recipe for these little tasty tidbits of friend cornmeal.

Get your oil vat hot!

(Image credit: Apartment Therapy)

Nathalie Dupree’s Hush Puppies
Makes 20 to 25

Marjorie Kinnan Rawlings’s Cross Creek Cookery, published in 1942, calls hush puppies “a concomitant of the hunt,” and says “fresh-caught fried fish without hush puppies are as a man without a woman.”

1 1/4 cups cornmeal
1/2 cup self-rising flour
1 teaspoon salt
2 medium onions, finely chopped
1 egg
1 cup milk
Dash of Tabasco
3 to 4 cups vegetable oil

Combine the cornmeal, flour, salt, and onion. Whisk together the egg, milk, and Tabasco and stir into the cornmeal mixture. Heat 2 to 3 inches of oil in a skillet to 365°F. Drop the batter into the hot oil by tablespoons. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and serve hot.

(Images: Flickr member roboppy, Flickr member stacya, Flickr member adactio/a>, licensed under Creative Commons)

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