Hushpuppies Recipe
corn, cheddar, scallions, bell pepper, maple sriracha butter, spicy-pumpkin aioli
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Ingredients
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Hushpuppy Batter
Maple Sriracha Butter
Spicy-Pumpkin Aioli
Method
Preparing the Hushpuppy Batter
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and black pepper until well combined.
- 2
- 3
Add Vegetables and Cheese
Fold in the scallions, bell pepper, and cheddar cheese into the batter until evenly distributed. If you prefer a more traditional hushpuppy, you can skip the cheese.
- 4
Chill the Batter
Cover the batter with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Making the Maple Sriracha Butter
- 5
Melt the Butter
In a small saucepan over low heat, melt the unsalted butter until completely liquid.
- 6
Combine with Syrup and Sriracha
Remove from heat and stir in the maple syrup and sriracha sauce until fully combined. Set aside to cool slightly.
Preparing the Spicy-Pumpkin Aioli
- 7
Combine Ingredients
In a medium bowl, whisk together the mayonnaise, pumpkin puree, garlic powder, sriracha sauce, lemon juice, and salt until smooth and creamy.
- 8
Chill the Aioli
Cover the aioli and refrigerate for at least 20 minutes before serving to enhance the flavors.
Frying the Hushpuppies
- 9
Heat Oil
In a deep-fryer or large heavy pot, heat oil to 350°F (175°C).
- 10
Fry the Hushpuppies
Using a spoon or small cookie scoop, drop heaping tablespoons of batter into the hot oil. Fry in batches until golden brown, about 3-4 minutes per batch.
- 11
Drain and Serve
Remove the hushpuppies with a slotted spoon and drain on paper towels. Serve warm with maple sriracha butter and spicy-pumpkin aioli.