Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Hush Puppy Grits
Getting reviews...
- Level: Intermediate
- Yield: 14 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 52
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 55 mg
- Level: Intermediate
- Yield: 14 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 52
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 55 mg
Ingredients
Directions
- In a bowl stir together the egg and buttermilk. In another bowl combine the grits, flour, sugar, baking powder, baking soda, and 1/4 teaspoon sea salt. Add the egg mixture to the grits mixture. Stir just until moist.
- Heat the shortening to 375 degrees F. Drop the batter by tablespoons into the deep hot fat. Fry about 3 minutes or until golden brown, turning once.
- Drain the hush puppies on paper towels and season with pepper, to taste.
