Hush Puppies PDQ to Accompany Cracker Barrel Dishes

My favorite is so fast and so dependable, that I not only use this quick recipe for a fish and chips accompaniment, but if we have unexpected company, I can make them quickly in a one-quart-sized silver-stone lined saucepan. Frying 4 at a time and serving them with ketchup or seafood sauce for dunking.


12-oz can whole kernel corn drained
1 ½-cups Bisquick biscuit mix
1/3-cup self-rising flour
Stems only of 2 green onions scissor-snipped quite fine
1-teaspoon season salt
1-teaspoon onion salt
1/2 -cup Club Soda


Combine in a small, deep but narrow mixing bowl, the corn, biscuit mix, self-rising flour, onions and salt. Mix well with a fork till thoroughly combined. 
Pour in Club Soda and mix with spoon till you have moist, thick, biscuit-like dough.

Heat enough oil in heavy saucepan that is at least 2 inches deep and is near 400 degrees F. Use a silverware-type teaspoon, rounded with the mixture and drop into hot oil so that you can fry only a few at a time, without crowding them. In 3 or 4 minutes they'll brown and crisp, beautifully. Lift out with slotted spoon to a paper towel lined serving basket or bowl. 

Serve at once while they're still hot or reheat in oven (not a microwave) 450 degrees F for 5 or 6 minutes. 

Makes about 2 dozen.


Restaurant Recipe Secrets
By 
Gloria Pitzer

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