1-1/4 lbs (.6 kg). cornn meal (freshly milled is outstanding)
1/2 cup (125 ml) flour
1/4 cup (60 ml) sugar
1-1/4 tsp (6 ml) baking powder
1/4 tsp (1 ml) salt
1/4 cup (60 ml) finely chopped onion
1 egg, jumbo, barely beaten
1-1/2 cc. whole milk (the popular 2% is okay, whole is better)
cooking oil or fat to fry them in (I use Peanut Oil, it's your choice, some say lard is the best.)

In a large deep mixing bowl mix all dry ingredients thoroughly.
Add onions and lightly toss into dry ingredients.
Stir in egg and milk (Mixture should be stiff enough to drip from tbsp in a solid mass).
Chill for at least 1/2 hour.
Scoop the dough into balls in tbsp amounts and drop from the spoon into moderately hot cooking oil or fatabout 3 to 4 inches deep.
When the hushpuppies are nut brown, remove from hot oil or fat and drain.

» Lapu-Lapu with oyster sauce
» Lo-Cal Baked Fish
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» Fisherman's Stew
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» Alaskan Temptation
» Alaskan Salmon Loaf
» Savannah's Hushpuppies
» Tanigue With fresh Ginger Cream