- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Vegetable, peanut or canola oil for frying
- 1/4 cup finely minced fresh or dehydrated onion
- 1 tablespoon lemon juice (omit if using buttermilk)
- 1 cup milk (or buttermilk)
- 1/2 teaspoon finely minced parsley
- 1 teaspoon hot pepper sauce
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup flour (can be whole wheat flour too of course)
- 2 cups yellow cornmeal
- In a cast iron skillet or a large heavy fry pan over medium-high heat, heat about 3 inches of oil to 350°-360° F or until a small amount of batter dropped into the hot oil sizzles and floats
- In a large mixing bowl, combine all of the dry ingredients, parsley and onions.
- Add the lemon juice to the milk and set aside for 5 minutes (if using buttermilk omit the lemon juice). Add the egg and add to the milk, whisk to combine.
- Add 1 cup of the milk/egg mixture to the dry ingredients and combine to make a stiff batter (if the batter is too dry, add the rest of the milk; if the batter is too thin, add cornmeal). The batter should be thoroughly moistened, but should still hold a rounded shape on a spoon.
- Using a teaspoon, scoop up a heaping spoonful of batter and using another spoon (or fingertip) form into a rough ball and slide into the hot oil. Rinsing the spoon in cold water after every 3 balls makes forming them easier. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.
- Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter. Keep warm in the oven until all the hushpuppies have been fried and dinner is ready to serve. Serve hot.