Aunt Ruth's Hushpuppies

Ingredients

Vegetable oil
2 cups yellow corn meal
One and one-fourth cups all-purpose flour
One and one-half teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon Creole seasoning mix
1 teaspoon freshly ground black pepper
One and one-half cups boiling water (about)
One-half cup minced onions
1 tablespoon chopped fresh parsley

Instructions

In a large bowl, sift together the corn meal, flour, baking powder, sugar, salt, Creole seasoning, and pepper. Stir in only enough boiling water to make a stiff dough that can be shaped. Stir in the onions and parsley, and shape into balls, about one and one-half inches in diameter.

Heat about 2 inches of vegetable oil to 360 degrees in a large, heavy skillet. Fry the hushpuppies, several at a time, in the hot oil about 5 minutes, turn the hushpuppies over and continue frying about 3 minutes, or until golden brown. Transfer the hushpuppies with a slotted spoon to paper towels to drain.

Makes about 30 hushpuppies