Reviewed: Sep. 10, 2008

The flavor was great. I made these for a fish fry and everyone loved them! I did add some sugar as desired for flavor and used one small chopped onion instead of minced onion. I also used a small metal soup ladle to slowly dip them into the hot oil because the mixture is creamy.

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Reviewer:

tnjillbilly

Cooking Level: Intermediate

Living In: Sevierville, Tennessee, USA

Reviewed: Jun. 19, 2008

This recipe is incredible as Tod Mun, a Thai corn fritter. This tastes EXACTLY like the Tod Mun at the best Thai restaurant I have ever eaten (in Davis, California). Serve with any sweet and spicy (not sour - spicy) sauce in the Asian section of your supermarket. FABULOUS!!!

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Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Keflavik, Suðurland, Iceland

Reviewed: Jun. 14, 2008

I will not try this recipe again. I followed the recipe to a T. When it came to deep frying them you pretty much had to just pour the batter in. It didn't form at all.

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Reviewer:

stargazer

Reviewed: Jun. 11, 2008

I made this recipe exactly and it didn't turn out well. I was skeptical with not using corn meal and I was right. Hush puppies in my opinion, require cornmeal. These were very dense and tasteless. If you choose to make this recipe at least do 1/2 flour, 1/2 cornmeal.

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Reviewer:

Mark M.

Reviewed: Feb. 12, 2008

I'll make these again. I've been looking for a good HP recipe. In the South here everyone makes their own and (Northerner me) I always made the mixes. They are OK but seems like it couldn't be hard to make them from scratch either. Most have too much cornmeal for me to love them the way everyone says they do. I love this softer, moister recipe. I did use a little cornmeal in place of 1/2 cup of the flour and I did use reg. flour and 2 tsp. baking powder. baking powder. My main gripe is that recipes using canned goods can't be scaled easily. Cut the recipe in half and use 1/2 a can of corn, you usually end up wasting the other half of the can anyway. Don't scale it and it makes a huge batch that you throw out most of anyway. I may try frying the leftover batter and freezing them. Maybe that's the secret.

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Reviewer:

JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

Reviewed: Feb. 9, 2008

no flavor at all...I even used extra onions

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Reviewer:

sgerbine

Reviewed: Feb. 3, 2008

GOOD. TASTED LIKE CORN GRITS

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Reviewer:

royalewithcheese

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

Reviewed: Jan. 26, 2008

I made a this recipe earlier in the summer and made a couple of modifications. I used a 50/50 mix of regular cornmeal and flour, 2 tsp of baking powder and used onion powder instead of minced onion. I followed the instructions as written and they turned out well. My girlfriend liked them more than me however. I thought they tasted fine but couldn't get over the corn bits from the creamed corn. I'll try to find a recipe that omits the creamed corn. I liked that they were a little on the sweet side as this is my preference. They also reheated well in a 350°F oven the next day.

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Reviewer:

Chris1971

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Whitby, Ontario, Canada

Reviewed: Jan. 26, 2008

Yum! Per other reviews I did sub half the flour w/ cornmeal. I also baked them instead of fried and they turned out just dandy!

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Reviewer:

kap2

Reviewed: Jan. 23, 2008

This was my 1st time cooking hush puppies ever and they were DELICIOUS! They were moist and I will be cooking them again. I did use 1 c self rising flour and 1 c meal. EXCELLENT!!!

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