Hushpuppy

Hushpuppies are those delectable deep-fried balls of cornmeal batter often served as a side dish with seafood or other fried foods. They boast a rich history rooted in Native American cuisine, where corn was a staple ingredient. During the American Civil War, cornbread gained widespread popularity due to its affordability and ease of preparation.

These savory delights are especially cherished in the Southern United States. In fact, there's even an annual hushpuppy championship held in Lufkin, Texas! The name "hushpuppy" likely originates from hunters or Confederate soldiers who would toss fried cornmeal to their dogs to keep them quiet.

Making hushpuppies is quite simple. The main ingredients include cornmeal, wheat flour, eggs, salt, baking soda, milk or buttermilk, and water. You can also enhance the batter by adding ingredients like onion, garlic, corn, or peppers. Once the batter is prepared, you simply drop spoonfuls of it into hot oil and fry them until they turn golden brown. They complement seafood or barbecue perfectly.

Interestingly, there are similar dishes around the world. In Jamaica, for example, there is a sweeter version called "festivals" that pairs wonderfully with jerked meats. In Puerto Rico, you'll find "sorullos" or "sorullitos" which are cornmeal fritters often stuffed with cheese.