Get along little Doggies

HUSH PUPPIES, not the shoes but the beloved ubiquitous balls of fried carbs that garnish plates of fried fish and barbeque throughout The South.

Someone needed to bite into the hush puppy mystique by interviewing chefs, dining patrons, home cooks and committed noshers about their love of this crunch little doggie.

This research meant going to the front line and sampling every hush puppy at every eatery in Mountain View. Could this explain why my pants have become snug????

Several restaurants make their puppies from scratch — some use frozen (their secret is safe with me).

Not surprisingly everyone I spoke with insist THEY make the best Hush Puppy.

The history of the hush puppy remains forever murky though there are 4 prevailing tales.

The oldest record dates to 1727 when a group of French Nuns, located in New Orleans, converted cornmeal into a delicious staple they called croquettes de mais. Still popular in France today. Though they French it up, by making it a 3 hour ordeal. See Escoffier and sigh.

The early 1800’s have plantation slave women taking a little milk, egg, onion and catfish batter and fry that up. The aroma attracted hungry children and dogs who wanted handouts. These soft hearted women would dole out the corn pone saying “hush children, hush puppies”.

The third tale which keeps “pupping” up has Confederate soldiers preparing campfire food and pitching fried balls of dough to their dogs to keep them from yelping and giving away their positions to the Union troops. Hence, “hush puppies”.

A clipping from an 1899 newspaper calls the hush puppy a humbling meal that was to remain hushhush when served in high status homes.

No matter, the Hush Puppy remains a cherished tradition from the diviest of dives to upscale cloth napkin dining from Texas to the southern East Coast. The lowly hush puppy will garnish grilled catfish, shrimp baskets, barbeque, chicken and just about any Southern plate.

Surely you have eaten a hush puppy, but have you ever made one? I had not until pondering this article. They are easy peasy and you probably have everything you need in your pantry. The dry mix is cornmeal, flour, baking soda, salt and pepper. Stirred into the dry is buttermilk, an egg and grated onion.

To Achieve Hush Puppy Nirvana

here are a few tips I gathered to attain the wonderful crunch on the outside and a moist inside.

• First, the oil needs to be neutral such as vegetable oil and heated to 375 degrees.

• Add a small amount of cubed butter to the oil which will release and absorb into the puppy to keep it moist.

• If using self rising flour omit the baking powder and salt.

• Do not overmix.

• Use soup spoons or a small cookie scoop sprayed with oil to allow the hush puppies to slide easily into the oil and for portioning. The pup should be about Ping Pong ball size.

• Yellow or white corn meal is alright to use, fine or medium grind. Try for the real deal as store bought cornmeal can result in gritty doggos.

• 3:1 is the perfect ratio. (1-½ c cornmeal to ½ c flour)

• Turn the little guys while frying so they fry to crispy brown perfection and use a slotted spoon to remove from the oil and drain on paper towels.

The standard recipe is…

The little puppies take about 3 minutes to fry crispy and brown on all sides and are best immediately. Split and eat with a pat of salted butter, dip into tartar or your corn niblets - diced pepper - garlic powder - paprika - minced jalapeño - red pepper flakes

Leftover hush puppies can be stored in airtight bags and revived in a warm oven just time. Or perhaps you wish to eat them cold crumbled in milk.

Finally be adventuresome.

The important thing is to munch on……………………….

Regards, Marie and Bruce

Jennifer E. Gonzalez, Fruit Infiniti Art