Squash Blossom Hush Puppies

Serves 6

These tasty little bites will have you beggin' for more.

Dry Ingredients:
2 cups cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon Old Bay Seasoning or ground cayenne pepper to taste
1/4 teaspoon ground cumin

Wet Ingredients:
1-1/3 cups buttermilk
2 large eggs
2 tablespoons corn oil or bacon drippings

Vegetables:
1/4 cup minced onion
8 to 10 squash blossoms, coarsely chopped
1 cup fresh corn kernels, cooked,
or canned and drained, or frozen thawed and drained

Corn or canola oil for frying

1. Combine the dry ingredients in a large bowl.

2. Combine the wet ingredients in a separate bowl (I often measure the milk in a 2-cup measuring cup, then add the rest of the wet ingredients to the cup). Beat lightly with a fork to blend.

3. Heat the oil to 350 degrees in a deep-fat fryer or a large, heavy pot (to a depth of about 3 inches.) When ready to cook, mix the wet ingredients into the dry ingredients. Stir in the vegetables. Mix until just combined. Drop by spoonfuls into the hot oil and brown on all sides (2 to 3 minutes). Drain on paper towels. (Hush puppies should be golden and crisp on the outside, and tender and moist inside. If the first batch turns out too dry, moisten the batter with more milk.) Serve hot. Wrap any leftover hush puppies well and freeze; reheat in a preheated 300 degree F. oven until hot and crisp.