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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 

Andrew Zimmern
March 2014


Credit: © Madeleine Hill

Recipe Summary test

50 mins
Makes 50


Hush Puppies


Make the Mojo
  • In a medium bowl, whisk all of the ingredients together and season with salt and pepper.

Make the Hush Puppies
  • 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

The pepper mojo can be refrigerated for up to 2 days. Bring to room temperature before serving.