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. Southern Comfort Foods

Emily Kaiser Thelin
July 2009

Gallery

© Squire Fox

Recipe Summary

total:
30 mins
Yield:
Makes 3 dozen hush puppies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a medium bowl, whisk the mayonnaise with the mustard, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper.

  • 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.