Cheesy “hushpuppies” Recipe
stone-ground grits fritters, beer blanc, jalapeño jam
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Ingredients
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Hushpuppies
Beer Blanc
Jalapeño Jam
Method
Hushpuppies
- 1
- 2
Mix the Batter
In a large bowl, combine the cooled grits, 1 cup of all-purpose flour, 1 tsp of baking powder, 0.5 tsp of salt, 0.5 tsp of black pepper, 0.5 cup of diced jalapeño, and 1 beaten egg. Mix until well combined.
- 3
Fry the Hushpuppies
In a large pot, heat 4 cups of vegetable oil to 350°F (175°C). Drop batter by tablespoonfuls into the hot oil, frying in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Beer Blanc
- 4
Sauté the Aromatics
In a saucepan, melt 2 tbs of butter over medium heat. Add 1 minced shallot and 2 minced garlic cloves, cooking until translucent (about 3-4 minutes).
- 5
Add Beer and Cream
Pour in 1 cup of beer and bring to a simmer. Let reduce for 5 minutes, then stir in 1 cup of heavy cream. Cook until slightly thickened, about 5-7 minutes. Season with 0.5 tsp of salt and 0.25 tsp of black pepper.
- 6
Finish the Sauce
Stir in 2 tbs of chopped fresh parsley just before serving.
Jalapeño Jam
- 7
Cook the Jalapeños
In a saucepan, combine 1 cup of sliced jalapeños, 1 cup of sugar, 0.5 cup of apple cider vinegar, and 0.25 tsp of salt. Bring to a boil over medium heat.
- 8
Thicken the Jam
Reduce heat and let simmer for about 20-25 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let cool.
