Yield: 25-35 hush puppies
1 3/4 lb. high-gluten flour (bread or baker's flour)
1 1/2 lb. cornmeal
1 T. granulated garlic or garlic powder
1 T. onion powder
1/2 c. sugar
2 tsp. salt
1 T. baking powder
1 medium onion, finely chopped
4 green onions with tops, chopped
about 1/3 c. whole milk
Combine dry ingredients. Stir in onions. Add milk slowly until mixture holds together well (mixture should roll between fingers with little sticking).
Drop batter by round teaspoon into deep hot oil (350 degrees), and fry about 3 minutes on each side, or until brown. Drain on paper towels.
Note: Country Kitchen and Bakery uses a commercially available, hard-wheat flour and fine-ground cornmeal, which gives its hush puppies an unconventional texture.
From the August 1997 issue.