Hush Puppies with Remoulade - 2018 Buttorfleoge
- 1 cup coarse yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsps sugar
- 1 tbsp baking soda
- 2 tsps kosher salt
- 2 tsps dried oregano
- 1 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 3 large eggs, lightly beaten
- 3/4 cup milk
- 2 scallions, finely chopped
- 1 tbsp vegetable oil, plus more for frying
- Remoulade Sauce - see below
- 3/4 cup mayonnaise
- 2 tbsps whole-grain mustard
- 1 tbsp ketchup
- 1 tbsp cider vinegar
- 1 medium shallot, minced
- 1 scallion, finely chopped
- Tabasco sauce
- Salt and freshly ground pepper
Step 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.
Step 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.
Step 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.