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Recipe courtesy of Cooking Channel

Hush Puppies with Herb Mayo

  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 servings
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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

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
  1. 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.
  2. 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.