1 Cup baking mix.
1 Cup corn meal.
3/4 Cup buttermilk.
1 Egg.
3 Tbsp chopped onions.
1 Tsp salt.
Optional:
1 Tbsp Hatch chiles.
Directions:
Whisk buttermilk, egg & onion together in a bowl.
Stir baking mix, cornmeal & salt into milk mixture to form a smooth batter.
Scoop 4 or 5 ping pong sized balls of batter & drop into hot oil, 300 to 350 degrees.
Fry until until golden brown, 5 to 6 minutes.
Remove and drain on paper towel lined plate.
They can be covered and placed in a 200° oven until ready to eat.
Optional:
Add the Hatch peppers to the buttermilk, egg & onion mixture.
Yield: About 15+ hush puppies, enough for three to four people.
Notes:
To prevent globs, dip the scoop in cold water between uses.
I used olive oil, 1 to 2 inches deep.
If you do this right, the hush puppies will automatically roll over in the oil when one side is done so that the other side cooks. That is a cool thing to see.
Leftovers can be frozen for a short while and warmed in the microwave.
This recipe is based on Simple Hush Puppies found on <http://allrecipes.com/Recipe/Simple-Hush-Puppies>.