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Crispy Hush Puppies

Prep time 15 mins
Chill time 1 hr
Fry time 4 mins
Yield Makes about 40
Clay suggests using a melon baller dipped in hot water for shaping the hush puppies. Be careful to shake off excess water so it won't drip into the grease and splatter.


  • 2 cups self-rising flour
  • 1 1/4 cups plain yellow cornmeal
  • 1/4 cup sugar
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 large egg, beaten
  • 2/3 cup buttermilk Ranch dressing
  • 2/3 cup buttermilk
  • 1/2 cup chopped green bell pepper
  • 1/2 cup finely chopped onion
  • Vegetable oil

How to Make It

  1. Stir together flour and next 5 ingredients in a medium bowl.

  2. Stir together egg and next 4 ingredients in a large bowl; stir in flour mixture just until moistened. (Batter will be thick.) Cover and chill 1 hour.

  3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 360º. Drop batter by rounded teaspoonfuls, in batches, into hot oil. Fry 2 to 3 minutes on each side or until hush puppies are golden and a wooden pick inserted into center comes out clean. Drain on a wire rack over paper towels; keep warm in a 250° oven.

Spring Creek Restaurant, Spring Creek, Florida