It all started circa 1996 in Arkansas. My love for hushpuppies.
For a number of years, my whole huge family would meet in Fayetteville, Arkansas for a family reunion. Each year, we would go to the Catfish Hole (and IHOP, no biggy) where we were served an endless supply of hushpuppies. Bottomless hushpuppies? Don’t mind if I do.
Out here on the west side of the country, hushpuppies are nowhere to be found. They have to be imported from states that have the recipe down pat like Arkansas and North Carolina. I can’t for the life of me figure out why hushpuppies aren’t a thing over here. Do you know? I’d willingly trade a sweet potato fry for a hushpuppy. and. that’s. saying. something.
In the last six weeks or so, Garrett’s family and I have whipped up three batches of puppies. One batch came from a mix I brought back from my last trip to North Carolina, one batch came from Heather Christo’s Goat Cheese Hush Puppy recipe (which was DEELISH!), and the most recent batch was a free-handed pretty classical approach to the puppy. I tend to enjoy a more cornmealy hushpuppy but if you don’t, simply scale down the cornmeal and amp up the flour. It never hurts to experiment. Also, classic hushpuppies have a finely chopped yellow onion in the recipe, but we had green onion on hand, so that’s what I used. A yellow onion would be wonderful too.