Recipe - Skippers Hush Puppies

1 cup White corn meal
4 teaspoon Baking powder
1 cup Allpurpose flour
2 teaspoon Salt
2 Eggs; beaten
Buttermilk
2 lg Onions; chopped
1 cn (12oz) beer

Mix dry ingredients in a large bowl. Mix beaten eggs with One fourth cup of the
buttermilk and blend into the dry ingredients, adding more buttermilk to
barely moisten the mixture. Add the beer to make a thick, soupy,
pancakelike batter. (Skipper says it will take less than a can. The cook
drinks the leftover to avoid waste.) Stir in the chopped onions. Drop the
hush puppies from a Tablespoon into fat heated to about 370ø. The batter
should sink, then slowly rise and turn over. Fry until golden brown all
over. Yield: 6 servings.

JULIE ALLEN (MRS. WALLY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.