Paul Prudhomme'S Sweet Hush Puppies - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup cornmeal
2 tablespoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 cup very finely chopped onion
1/2 cup very finely chopped green pepper
1/2 cup very finely chopped green onion, green tops only
1 egg, beaten

Preparation

In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
Note: Mix will be very dry.
Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
Shape the dough into small balls for deep frying.
In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
Drain on towels and serve hot.