Hush Puppies with Remoulade
Recipe from Food & Wine

F&W's Emily Kaiser created these crispy hush puppies -- cornmeal dumplings -- by adapting a recipe from chef Susan McCreight Lindeborg. (Lindeborg ran the kitchen at Washington, DC's Morrison-Clark Inn when Emily worked there as a line cook.) Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup.


Hush Puppies with Remoulade
Squire Fox

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Servings: Makes 3 dozen hush puppies
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Appetizers, Fritters, Mardi Gras Appetizers, Vegetable Appetizers
 
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Ingredients
HUSH PUPPIES
  • 1  cup
    coarse yellow cornmeal
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  • 1  cup
    all-purpose flour
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  • 2  tablespoons
    sugar
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  • 1  tablespoon
    baking soda
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  • 2  teaspoons
    kosher salt
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  • 2  teaspoons
    dried oregano
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  • 1  teaspoon
    cayenne pepper
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  • 1/2  teaspoon
    freshly ground black pepper
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  • 3 
    large eggs, lightly beaten
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  • 3/4  cup
    milk
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  • 2 
    scallions, finely chopped
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  • 1  tablespoon
    vegetable oil, plus more for frying
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REMOULADE
  • 3/4  cup
    mayonnaise
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  • 2  tablespoons
    whole-grain mustard
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  • 1  tablespoon
    ketchup
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  • 1  tablespoon
    cider vinegar
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  • 1 
    medium shallot, minced
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  • 1 
    scallion, finely chopped
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  •  
    Tabasco sauce
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  •  
    Salt and freshly ground pepper
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Directions
1.
PREPARE THE HUSH PUPPIES: 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.
MEANWHILE, MAKE THE REMOULADE: 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 degrees. 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.

MAKE AHEAD
The hush puppy batter can be refrigerated for up to 1 day. The remoulade can be refrigerated for up to 2 days.
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