National Geographic's Rocket City Rednecks are friends of this blog and the matriarch of the family, Mary Ann Taylor, has contributed several fantastic recipes and a Sunday Dinner Questionnaire. When I saw Mary Ann's son Travis Taylor just before the holidays, he said, "Now that you've made my mom's bitterballen, you've GOT to try her hush puppies. They're amazing!" He was certainly right about the bitterballen, and I made them without even knowing what bitterballen were. It seems to me that bitterballen and hush puppies aren't too far apart. They're both savory and deep-fried. I can't wait to try them, especially since Mary Ann's Bitterballen were such a huge hit at my house.
|My version of Mary Ann Taylor's Bitterballen recipe, 2011.|
So if you're having a leisurely evening at home tonight, check out the Leno Show to see The Rocket City Rednecks. (I have an insider's report that it's worth tuning in or at least setting the DVR.) And if you try this recipe, be sure to send me a report. I'll share my own experience making them as soon as I get back into the kitchen. Thanks, Mary Ann!
by Mary Ann Taylor
- ¾ cup corn meal [I sometimes use a cornmeal buttermilk mix]
- ¾ cup self-rising flour
- 1 – 14oz can cream corn [start with 2/3 can and add to desired thickness]
- 3 jalapeños, seeds removed and chopped [may use bell peppers instead]
- 1 onion, chopped
- 1 egg
- Mix all ingredients together and set aside to rise
- Bring olive or canola oil to about 350 degrees
- Dip teaspoon into hot oil; dip up a spoonful of batter with hot spoon, using a second spoon push batter off spoon into hot oil; roll hush puppy to brown on all sides
- Drain on paper towels and serve hot