Sweet Potato Hushpuppies
These crispy on-the-outside, soft and moist on-the-inside, spicy sweet potato hushpuppies are also called squash puppies.
Lard or vegetable shortening for frying
1/2 cup (about 1/2 pound) cooked winter squash or sweet potatoes
2 large eggs
1/4 cup cornmeal
1/4 cup unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Cayenne pepper and freshly ground black pepper, to taste
2 tablespoons chopped onion
- Preheat lard or shortening to 385°F (195°C) in a deep skillet or Dutch oven.
- Thoroughly mix the remaining ingredients and drop by the tablespoon into the hot lard. If you're frying in deep fat, the pups should take only 2 minutes. In a shallow pan, you may have to cook them a little longer and turn them so that each side is browned evenly. The exterior should be crisp and the inside moist and mousse like.
Makes 8 pups.