Jalapeno and fresh corn hush puppies:
Hush puppies are found on menus throughout the Southern US, but found more often at home. A hush puppy is a sweet cornmeal dough that is fried until golden brown.
The recipe here is adapted from Craig Claiborne, a Mississippi native, his Southern Cooking is my Bible for all things Southern.
INGREDIENTS
1 ½ cups white or yellow cornmeal
4 teaspoons flour
2 teaspoons baking powder
Salt to taste, if desired
1 tablespoon sugar
¼ cup grated onion or chopped scallions
2 jalapenos fresh chopped
2 ears of fresh corn or 1 cup frozen kernels
1 egg, lightly beaten
1 cup rapidly boiling water
Fresh corn oil to cover
PREPARATION
Remove kernels from fresh corn. Combine the cornmeal, flour, baking powder, salt, sugar, grated onion, jalapenos, fresh corn and egg and blend well. Add the water rapidly while stirring. The water must be boiling when added.
Heat the oil to 370 degrees. Drop the mixture by rounded spoonfuls into the oil. Cook until golden brown. Drain on paper towels.
These are traditional with fried fish, especially cat fish, but also go well with barbequed or grilled meats. They are also served as appetizers with remoulade. I could also see them going well with Asian dishes as part of an Indian, Chinese or Vietnamese menu.
I love hush puppies.
