Chef Mark knows how to do a traditional New England clambake. The other day our residents were treated to tender clams, corn on the cob, and these savory hush puppies. Hush puppies not only go great with a clambake, or any other fish bake, try floating them in your favorite soup. Here’s a great recipe, enjoy!
Ingredients
1 ½ cups vegetable oil
¾ cup self-rising white cornmeal mix
¾ cup self-rising flour
½ medium sweet onion diced
1 ½ Tbsp sugar
1 large egg, lightly beaten
1 ¼ cups buttermilk
How to Make It…
Step 1
- Pour oil to depth of 3 inches into a Dutch oven; heat to 375°.
- Combine cornmeal and next 3 ingredients.
- Add egg and buttermilk; stir just until moistened.
- Let stand 10 minutes.
Step 2
Drop batter by rounded tablespoonful’s into hot oil, and fry, in 3 batches, 2 to 3 minutes on each side or until golden.
Keep warm in a 200° oven.