1/2 stick unsalted butter or 1/4 cup rendered bacon fat, melted and cooled slightly
1/4 cup minced chives
36 shucked oysters, drained and chopped
Vegetable oil, for frying
How to Make It
Step 1 Make the Mojo
In a medium bowl, whisk all of the ingredients together and season with salt and pepper.
Step 2 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.
Step 3 Make the Hush Puppies
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.
The pepper mojo can be refrigerated for up to 2 days. Bring to room temperature before serving.
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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.