RECIPE OF THE WEEK: Crispy Hush Puppies

Country cooking often is associated with southern cooking, at least in the United States. Recipes feature no-nonsense meals made of unassuming ingredients that are often locally sourced.

Various dishes are associated with country cooking, from macaroni and cheese to grits to collard greens. Buttermilk biscuits also are high on the list. Hush puppies are another treat that often is whipped up in country kitchens. Legend states that these crispy bites were tossed to hunting dogs so that the dogs wouldn't bay and scare off the game planned for the evening's meal. Hush puppies can be served in lieu of bread or muffins alongside grilled and fried fish, or other meats.

Try this recipe for Crispy Hush Puppies courtesy of Virgil's Barbecue Road Trip Cookbook (St. Martin's Press) by Neal Corman with Chris Peterson. Recipe serves 4-6.

INGREDIENTS:

INGREDIENTS:

1 cup yellow cornmeal

1 cup all-purpose flour

1/3 cup minced yellow onion

1/4 cup fresh corn kernels

1/2 Tablespoon granulated sugar

2 teaspoons onion powder

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 cup buttermilk

1 extra-large egg

4 cups canola oil

DIRECTIONS:

1. Combine the first eight ingredients in a medium mixing bowl. In a separate bowl, mix together the egg and buttermilk.

2. Add the buttermilk mixture to the dry mixture and blend. Refrigerate for 2 hours.