F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Hush Puppies with Remoulade
© Squire Fox

Hush Puppies with Remoulade

  • TOTAL TIME: 30 MIN Plus 1 hr chilling
  • SERVINGS: Makes 3 dozen hush puppies
  • VEGETARIAN

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

  1. 1 cup coarse yellow cornmeal
  2. 1 cup all-purpose flour
  3. 2 tablespoons sugar
  4. 1 tablespoon baking soda
  5. 2 teaspoons kosher salt
  6. 2 teaspoons dried oregano
  7. 1 teaspoon cayenne pepper
  8. 1/2 teaspoon freshly ground black pepper
  9. 3 large eggs, lightly beaten
  10. 3/4 cup milk
  11. 2 scallions, finely chopped
  12. 1 tablespoon vegetable oil, plus more for frying

Remoulade

  1. 3/4 cup mayonnaise
  2. 2 tablespoons whole-grain mustard
  3. 1 tablespoon ketchup
  4. 1 tablespoon cider vinegar
  5. 1 medium shallot, minced
  6. 1 scallion, finely chopped
  7. Tabasco sauce
  8. Salt and freshly ground pepper
  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.
Make Ahead The hush puppy batter can be refrigerated for up to 1 day. The remoulade can be refrigerated for up to 2 days.

Suggested Pairing

A rich snack like this would be perfect with a fizzy wine, such as a Prosecco or Champagne.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.