Pappy’s Hushpuppies
(Adapted from a recipe by Mr. Carlton Allen.) 5 pounds white onions, chopped
6 green bell peppers, chopped
1 1/2 cups sugar
2 teaspoons cayenne pepper
2 cups self-rising flour
10 cups self-rising cornmeal
1/2 cup white vinegar
4 eggs, beaten
Peanut oil
To make batter, mix chopped onions and bell peppers. Purée, in batches, in a food processor until liquefied; set aside. Sift together sugar, pepper, flour, and cornmeal. Combine onion/pepper mixture, sifted dry ingredients, vinegar and egg; cover and refrigerate overnight. Heat peanut oil in a deep-fat fryer or a large cast iron cooking pot until oil reaches 375°. Drop heaping tablespoons of dough into heated oil and cook until golden brown. Do not crowd hushpuppies as they will swell while cooking. Fry in batches and allow to drain between layers of paper towels. Serves 30 to 40 (half recipe to make hushpuppies for 10 to 20 people). |
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