These briny, salty oyster hush puppies are delicious on their own but Andrew Zimmern suggests serves them with lemon-herb mayo, hot sauces and a big bowl of pepper mojo for dipping. Plus: Andrew Zimmern's Kitchen Adventures Slideshow: More Oyster Recipes
How to Make It
In a medium bowl, whisk all of the ingredients together and season with salt and pepper.
In a large bowl, whisk the cornmeal with the flour, baking powder and a generous pinch of salt. In a medium bowl, beat the whole eggs and egg yolk with the milk, melted butter and chives. Stir the wet ingredients into the dry ingredients until smooth, then fold in the chopped oysters.
Meanwhile, in a large saucepan, heat 2 inches of oil to 350°. Working in batches, drop tablespoons of the batter into the oil and fry, turning gently, until puffed and golden, about 5 minutes; do not overcrowd the saucepan. Using a slotted spoon, transfer the hush puppies to a paper towel-lined baking sheet to drain. Serve with the pepper mojo.
Make Ahead
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Aggregate Rating value: 1
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Rich Sterling
Review Body: No matter how much more dry ingredients in added above what the recipe called for, this was all liquid like pancake batter. Had to resort to putting them in muffin tins and it was a total waste of VERY expensive ingredients.
Review Rating: 1
Date Published: 2016-12-31
Author Name: Kate Heddings
Review Body: I'm sorry this didn't work for you, Rich. Just checking if you used fine-ground cornmeal? Anything other than that won't really work. Also, were your oysters well-drained? I will say that the batter is a thin one, but it should still hold up enough to form a ball in the hot oil.
Review Rating:
Date Published: 2017-01-05
