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Chrysalis Vineyards

Hush Puppies with Remoulade - 2018 Buttorfleoge

Hush Puppies with Remoulade - 2018 Buttorfleoge
Recipe Date:
June 1, 2019
Serving Size:
Cook Time:
Imperial (US)
These crispy hush puppies—cornmeal dumplings—are best served with a version of the creamy French sauce remoulade, which you can spike with Tabasco and a little ketchup.
  • 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.

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