So my sister-in-law recently made a public request for hush-puppies on her blog, and I just couldn’t resist. I don’t usually make a lot of fried foods, but I love Southern food and figured I’d just take one for the team—you know, to help her out. (What can I say? I’m a giver.) Of course, I did insist on using fresh corn and herbs for a just smidgen of healthiness. These little babies are tasty little cornmeal croquettes, savory with a bit of sweetness from the corn and honey.
If you like yours a little sweeter, just add more honey to suit your tastes. You can also add a jalapeno or even a chipotle pepper if you like a spicier hush-puppy.
Speaking of hush-puppy, here’s my little guy, Snicker, (who LOVES to hang out in the kitchen and watch me cook).
1 cup yellow plain cornmeal (not self-rising)
1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 cup honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of cayenne pepper
1 cup buttermilk
1 egg, beaten
3/4 cup fresh corn kernels, (cut from one corn cob)
1/4 cup finely chopped cilantro
1/4 cup finely chopped flat-leaf parsley
Vegetable oil for frying
In the bowl of an electric stand mixer, combine the cornmeal, flour, baking powder, salt, pepper, and cayenne.
In a separate bowl, whisk together the buttermilk, egg, and honey. Add the corn and herbs to the egg and buttermilk mixture.
With the mixer running on low, slowly add the wet ingredients to the cornmeal mixture until well combined. Chill the mixture in the refrigerator for at least 30 minutes.
Heat 2 inches of oil in a heavy bottomed pan or skillet until it reaches 350 degrees F.
Using two spoons, carefully drop spoonfuls of batter (about a tablespoon) into the hot oil. Fry until golden brown on all sides, turning every so often. Using a slotted spoon, remove from oil and transfer to paper towels. These are best served warm.
Serving size: 3 hush-puppies