Hush Puppies

• Vegetable oil, for frying, preferably oil previously used for frying fish or chicken
• 1 1/2 cups white self-rising cornmeal
• 1 1/2 cups self-rising flour
• 1 tsp. salt
• 1/2 tsp. salt-free Creole seasoning
• 1/2 tsp. sugar
• 1 cup canned corn, drained
• 2 green onions, finely chopped
• 1 small jalapeno pepper, seeded and membrane removed, chopped
• 2 sprigs flat-leaf parsley, chopped
• 1 3/4 cups milk
• 1 egg, beaten

1. Pour the oil into a heavy saucepan to a depth of 1 inch.
2. Heat over medium-high heat until the temperature reaches 350 degrees.
3. Whisk the cornmeal, flour, salt, Creole seasoning, and sugar together in a small bowl.
4. Add the corn, green onions, jalapeno, and parsley, and stir to blend well.
5. In a second, larger bowl, beat the milk, egg, and 1/2 cup of water together.
6. Add the cornmealgreen onion mixture to the wet ingredients and mix with a whisk until no dry flour is visible.
7. (Add a little more milk to the mixture if necessary.
8. The mixture should be sticky but not runny or grainy.)
9. With a tablespoon, make balls of batter.
10. Fry 4-6 at a time until theyre medium brown; they should float on the oil when theyre ready.
11. Remove and drain, and allow the oil temperature to recover before adding more hush puppies.
12. Serve as an appetizer with a mixture of equal parts mayonnaise, horseradish, and sour cream, or tartar sauce.
13. Or alongside fried seafood or chicken.

vegetable oil, white selfrising, flour, salt, salt, sugar, corn, green onions, jalapeno pepper, parsley, milk, egg

Taken from www.cookstr.com/recipes/hush-puppies-3 (may not work)