Recipe courtesy of Ulele

Alligator Hushpuppies

  • Total: 10 hr 45 min (includes rising and cooling times)
  • Active: 1 hr 45 min
  • Yield: 24 to 36 hushpuppies
Share This Recipe



3 tablespoons olive oil or unsalted butter

1 cup minced white onion 

32 ounces canned creamed corn 

1 pound cornmeal

8 ounces all-purpose flour

4 ounces milk

2 teaspoons baking powder 

1/2 ounce sea salt 

1/2 ounce sugar 

2 pounds alligator filet 

6 ounces duck bacon 

6 ounces country ham 

1-pint vegetable oil, for frying 

Honey Datil Sauce:

16 ounces mayonnaise

1 1/2 ounces sriracha 

1 1/4 ounces datil pepper sauce 

1-ounce honey 

Fresh Horseradish Aioli:

16 ounces mayonnaise

4 ounces prepared horseradish 

1-ounce relish 

1/2 ounce grated fresh horseradish root 

1 tablespoon datil pepper sauce, plus more to taste 

2 tablespoons freshly squeezed lemon juice


Special equipment:
a deep-fry thermometer
  1. For the hushpuppies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until beginning to show color, about 8 minutes. Let cool completely.
  2. Combine the creamed corn, cornmeal, flour, milk, baking powder, salt, sugar and sauteed onion in a large container. Cover and let sit overnight.
  3. For the honey datil sauce: Combine the mayonnaise, sriracha, pepper sauce and honey in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
  4. For the fresh horseradish aioli: Combine the mayonnaise, horseradish, relish, fresh horseradish root, pepper sauce and lemon juice in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
  5. Make the hushpuppies: Dice the alligator, duck bacon and ham into small uniform pieces (about 1/4 inch). Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add the duck bacon and begin to cook.
  6. When the bacon is about half cooked, about 4 minutes, add the alligator and stir to combine. Cook the alligator through, about 5 minutes, then add the country ham and cook over medium or medium-low until the ham is heated through, being careful not to overcook the bacon. Turn off the heat, remove the meat from the pan and let cool to room temperature. Add the meat to the cornmeal batter and mix to combine.
  7. Heat 3 to 4 inches of the vegetable oil in a deep-fry pan to 320 degrees F.
  8. Spoon 2-ounce balls of batter into the oil and cook until golden brown, about 5 minutes per batch. Remove to a plate lined with paper towels and let cool slightly before serving with the honey datil sauce and fresh horseradish aioli.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.