Mix dry ingredients in a large bowl. Mix beaten eggs with 1/4 cup of the buttermilk and blend into the dry ingredients, adding more buttermilk to barely moisten the mixture. Add the beer to make a thick, soupy, pancake-like batter. (Skipper says it will take less than a can. The cook drinks the leftover to avoid waste.) Stir in the chopped onions. Drop the hush puppies from a Tablespoon into fat heated to about 370ø. The batter should sink, then slowly rise and turn over. Fry until golden brown all over. Yield: 6 servings.
JULIE ALLEN (MRS. WALLY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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