Hush Puppies With Remoulade

Recipe source: Food and Wine | July 2015 MAKE AHEAD: The hush puppy batter can be refrigerated for up to 1 day. The remoulade can be refrigerated for up to 2 days.
Photo by Pamela M.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Adapted from foodandwine.com

Ingredients

  • HUSH PUPPIES

  • 1

    cup coarse yellow cornmeal

  • 1

    cup all-purpose flour

  • 2

    tablespoons sugar

  • 1

    tablespoon baking soda

  • 2

    teaspoons kosher salt

  • 2

    teaspoons dried oregano

  • 1

    teaspoon cayenne pepper

  • 1/2

    teaspoon freshly ground black pepper

  • 3

    large eggs, lightly beaten

  • 3/4

    cup milk

  • 2

    scallions, finely chopped

  • 1

    tablespoon vegetable oil, plus more for frying

  • REMOULADE

  • 3/4

    cup mayonnaise

  • 2

    tablespoons whole-grain mustard

  • 1

    tablespoon ketchup

  • 1

    tablespoon cider vinegar

  • 1

    medium shallot, minced

  • 1

    scallion, finely chopped

  • Tabasco sauce

  • Salt and freshly ground pepper

Directions

1. In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions and the 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour. 2. In a medium bowl, whisk the mayonnaise with the mustard, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper. 3. In a medium saucepan, heat 2 inches of oil to 325°. Set a large rack over a baking sheet. Drop 6 rounded tablespoons of batter at a time into the hot oil and fry, turning once, until the hush puppies are browned and crisp, about 2 minutes. Using a slotted spoon, transfer the hush puppies to the rack to drain. Serve the hush puppies hot with the remoulade.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: