Chef Mark knows how to do a traditional New England clam bake. The other day our residents were treated to tender clams, corn on the cob, and these savory hush puppies. Hush puppies not only go great with a clambake, or any other fish bake, float them in your favorite soup. Here’s a great recipe. Enjoy!
1 ½ cups vegetable oil
¾ cup self-rising white cornmeal mix
¾ cup self-rising flour
½ medium sweet onion diced
1 ½ Tbsp sugar
1 large egg, lightly beaten
1 ¼ cups buttermilk
How to Make It…
Pour oil to depth of 3 inches into a Dutch oven; heat to 375°.
Combine cornmeal and next 3 ingredients.
Add egg and buttermilk; stir just until moistened.
Let stand 10 minutes.
Drop batter by rounded tablespoonfuls into hot oil, and fry, in 3 batches, 2 to 3 minutes on each side or until golden.
Keep warm in a 200° oven.