Classic Hush Puppies

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 8 servings canola oil for frying
• 0.3 cup dehydrated onion fresh finely minced
• 1 tablespoon juice of lemon (omit if using buttermilk)
• 1 cup buttermilk (or buttermilk)
• 0.5 teaspoon parsley finely minced
• 1 teaspoon hot sauce hot
• 0.8 teaspoon salt 
• 1 teaspoon sugar 
• 0.5 cup flour whole wheat (can be flour too of course)
• 2 cups cornmeal yellow

Equipment

• frying pan
• paper towels
• oven
• whisk
• mixing bowl

Directions

1. 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
2. In a large mixing bowl, combine all of the dry ingredients, parsley and onions.
3. Add the lemon juice to the milk and set aside for 5 minutes (if using buttermilk omit the lemon juice).
4. Add the egg and add to the milk, whisk to combine.
5. 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.
6. 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.
7. Serve hot.