Cornmeal Batter, Datil Pepper Remoulade Recipe

Dry mix

In a large mixing bowl whisk together 1.5 cups cornmeal, 0.5 cup all-purpose flour, 1 tsp baking powder, 1 tsp fine salt, 1 tsp sugar and 0.5 tsp black pepper until evenly combined.

Wet mix

In a separate bowl whisk 2 eggs until smooth. Add 1 cup whole milk, 1/2 cup buttermilk and 2 tablespoons melted butter; whisk to combine.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently whisk until just combined — the batter should be thick but pourable/ladleable. If too thick, add up to 2 tablespoons additional milk. Let rest 10 minutes to hydrate the cornmeal.

Heat oil

While batter rests, pour about 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (or enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles immediately.

Fry

Using a tablespoon or small ice cream scoop, drop portions (about 1-2 tbsp each) of batter into the hot oil, keeping 1-2 inches between pieces. Fry in batches to avoid crowding. Cook 2–3 minutes per side or until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) if making multiple batches.

Prepare datil

If using fresh datil pepper: stem, halve and remove seeds for milder heat, then mince very fine. If using paste, measure the tablespoon and proceed. Use gloves if handling fresh peppers.

Combine remoulade

In a small bowl whisk together 3/4 cup mayonnaise and 1/4 cup creme fraiche (or yogurt) until smooth. Add 1 tablespoon minced datil (or paste), 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon chopped capers, 1 tablespoon minced shallot and 1 tablespoon chopped parsley. Stir to combine.

Season and rest

Add 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon hot sauce if using. Taste and adjust salt, acid or heat. Cover and refrigerate at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Arrange warm cornmeal-battered fritters on a serving plate. Spoon or pipe datil pepper remoulade alongside or on top of each fritter. Garnish with chopped chives or parsley and serve with lemon wedges for squeezing.