"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cast-Iron Hush Puppies Recipe

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This recipe for Cast-Iron Hush Puppies, by , is from Linda's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deborah Carrico


1 small onion, chopped
1 small jalapeno pepper, stemmed, seeded and chopped
1 bunch scallions (green and white parts) thinly sliced
2 tbsp minced parsley
1 cup yellow cornmeal
1/2 cup all purpose flour
1 tbsp sugar
21/2 tsp baking powder
1/2 tsp salt
1 tsp dried thyme
1/4 tsp cayenne pepper
3/4 cup whole milk
1 egg
vegetable for frying

Combine the onion, jalapeno, scallions, and parsley in a food processor or blender and pulse to a rough puree. Whisk the cornmeal, flour, sugar, baking powder, salt, thyme and cayenne in a bowl. Set aside.

In a separate bowl, whisk the milk and egg. Add the vegetable puree, stirring, then fold that mixture into the dry ingredients and stir until combined. (For best results, refrigerate the batter for at least 40 minutes before frying,)

To cook, heat at least 3 inches of oil in a 4 0 5 quart heavy pot (preferably cast iron), Over high heat until it reaches 350. Working in batches of 6, carefully add the batter to the hot oil 1 heaping tablespoon at a time; use another spoon to scrap it off, keeping it in a ball shape.

Fry, turning until golden 2 to 3 minutes, then transfer with slotted spoon to paper towels to drain. Transfer hugh putties to a baking pan and keep in a 200 oven while frying remaining batter (bring oil back to 350 after each batch.

Number Of Servings:
Number Of Servings:
makes 30




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