Classic Hush Puppies

• 2 cups yellow cornmeal
• 1 cup all purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/2 teaspoon parsley finely minced
• 1/4 cup onion finely minced fresh or dehydrated
• 1 cup milk or buttermilk
• 1 tablespoon lemon juice omit if using buttermilk
• 1 teaspoon hot pepper sauce
• vegetable
• peanut oil

1. In a cast iron skillet or a large heavy fry pan over medium-high heat, heat about 3 inches of oil to 350u0b0-360u0b0 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). Add the egg and add to the milk, whisk to combine.
4. 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.
5. 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. Serve hot.

yellow cornmeal, flour, salt, baking soda, baking powder, sugar, parsley, onion, milk, lemon juice omit, hot pepper, vegetable, peanut oil

Taken from www.yummly.com/recipe/Classic-Hush-Puppies-1652793 (may not work)