Buttermilk Hushpuppies

By RoketJSquerl

Ingredients

• Hushpuppies:
• 1 1 1 cup cornmeal
• 1/2 1/2 1/2 cup (2 1/2 ounces) all purpose flour
• 1 1 1 tablespoon granulated sugar
• 2 2 2 teaspoons baking powder
• 1 1/4 1 1/4 1/4 teaspoons salt
• 1/4 1/4 1/4 teaspoon cayenne
• 1 1 1/4 small onion, minced (about 1/4 cup)
• 1/2 1/2 2 cup plus 2 tablespoons buttermilk
• 1 1 1 tablespoon (1/2 ounce) unsalted butter, melted
• 1 1 1 teaspoon hot sauce
• 2 2 2 tablespoons chopped scallions (optional)
• Oil for frying
• Remoulade Sauce:
• 1/2 1/2 1/2 cup mayonnaise
• 1 1 1 teaspoon mustard
• 3/4 3/4 3/4 teaspoon sugar
• 1/4 1/4 1/4 teaspoon cayenne
• 1 1 1 teaspoon Worcestershire sauce
• 1 1 1 teaspoon fresh juice from one lemon
• 1 to 2 1 to 2 2 teaspoons hot sauce
• 1 1 1 tablespoon chopped scallions

Preparation

Step 1

Make Remoulade sauce:

Stir all ingredients in a bowl until combined. Season to taste and set aside.

Make hushpuppies:

Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.

Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.