Ingredients
1 cup self-rising flour
1 1/4 cup self-rising cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs
1 cup milk
1 cup canola oil
2 tablespoons minced garlic
1 tablespoon lemon zest
1/2 cup lemon juice
Preheat the oven to 375 degrees. In a small bowl combine the flour, cornmeal, baking powder, and salt. In a medium bowl whisk the eggs. In a large bowl combine the milk, oil, garlic, and lemon zest and juice. Add the flour mixture to the eggs and mix. Add the wet ingredients to the flour and stir until smooth. Shape the mixture into balls about 3 inches in diameter and place them on a baking sheet. Bake for 12 to 15 minutes or until golden brown.
Ingredients
4 slices white bread
Olive oil
2 lemons, juice only
2 cups hush puppy batter
2 large eggs
1/4 cup grated Romano cheese
1 cup canola oil
1/2 cup Dijon mustard
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 teaspoon hot sauce
2 cups cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
Preheat the oven to 425°F. In a shallow bowl, whisk together the egg, lemon juice and oil. In another shallow bowl, toss the bread slices with the olive oil, then add the lemon juice and toss again. Spread the bread on a baking sheet. Bake for 7 minutes. Turn the bread and bake for another 6 minutes. Remove from the oven, and brush both sides of the bread with the egg mixture. Set aside. To make the hush puppies, whisk together the hush puppy batter, eggs, Romano cheese, and hot sauce. In a heavy skillet or Dutch oven, heat the canola oil over medium heat until the oil reaches 350°F. Drop 1/4 cup of the batter in the hot oil and fry for about 3 to 4 minutes or until the hush puppy puffs up and browns. Remove from the skillet and drain on paper towels. When all of the hush puppies have been fried, place on a platter. Repeat with the remaining batter.
GODFRY'S SEASONING HUSH PUPPIES
1 cup of self-rising flour ac619d1d87
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