These are not typical summer food fare, but when the motivation strikes, run with it! I saw this recipe in the latest issue of the The Food Network Magazine and made them the next night. My husband used to be a big fan of Long John Silver's, and I think these dough balls were the only thing that impressed me when he took me there in college.
We ate these with Pan Fried Tilipia and it felt very Lent-ish. I think I ate half the batch myself that night, and the ones that I reheated in the toaster oven the next day for lunch were just as good!
Almost Famous Hushpuppies
from Food Network Magazine, July/August 2011
1/3 cup minced onion
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 1/2 teaspoons kosher salt, plus more for sprinkling
1 1/2 teaspoons sugar
2 teaspoons onion powder
1 large egg
1 cup whole milk
Vegetable oil, for frying
Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill for 30 minutes.
Heat 2 inches of vegetable oil in a large pot over medium heat until a deep fry thermometer registers 350 degrees. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally until golden, about 8 minutes per batch (return the oil to 350 degrees between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.