Recipe courtesy of Cooking Channel
Hush Puppies with Herb Mayo
Total:
40 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Herb Mayo:
  • 1/2 lemon, juiced
  • 1 cup mayonnaise 
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup chopped fresh chives
  • Kosher salt and freshly ground black pepper 
Hush Puppies:
  • Vegetable oil, for frying
  • 1 cup yellow cornmeal 
  • 1 cup all-purpose flour 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon cayenne 
  • 1/2 teaspoon granulated garlic 
  • Pinch of salt 
  • 1 large egg 
  • 1/2 medium onion, finely chopped
  • 1 cup buttermilk 

Directions

Special equipment: a deep-frying thermometer

For the herb mayo: Combine the lemon juice, mayonnaise, basil, chives, a pinch of salt and a few grinds of pepper in a blender or food processor. Puree until smooth with small flecks of green. Transfer to a bowl and refrigerate until ready to serve.

For the hush puppies: Line a plate with a paper towel. Fill a wide, large pot with about 1 1/2 inches of oil and bring to 360 degrees F over medium-high heat. Meanwhile, whisk the cornmeal, flour, baking powder, baking soda, cayenne, granulated garlic and salt together in a large bowl. In another bowl, whisk together the egg, onion, and buttermilk. Pour the buttermilk mixture into the flour mixture and stir until just combined. Working in batches, use 2 spoons to carefully drop rounded tablespoonfuls of batter into the oil. Fry until golden brown all over, about 3 minutes; remove the hushpuppies with a slotted spoon and place on the paper towel-lined plate to drain briefly. Serve immediately with the herb mayo on the side for dipping.

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Step-by-step photos

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