Author Notes
I am such a sucker for hushpuppies! —LeBec Fin
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Ingredients
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1/2 cup
minced onion ( or shallot)
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2-3
large jalapenos, frozen*, or less of fresh,seeded and minced
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¼ cups
minced scallion, green and white parts
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2 tablespoons
hot melted bacon fat
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1 teaspoon
minced garlic
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1/4-1/2 pounds
shrimp,frozen, shell-on; defrosted, shelled and chopped
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2 cups
cornmeal, Indian Head or stoneground fine cornmeal,
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6 tablespoons
Powdered buttermilk
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1 tablespoon
AP flour
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1 teaspoon
Baking powder
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2 teaspoons
kosher salt or smoked salt
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1 1/2 cups
boiling water
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2 tablespoons
hot melted bacon fat
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1
large egg, lightly beaten
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Cayenne to taste
Directions
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Sautee shallot through garlic in hot bacon fat over medium hot heat til translucent but not browned(3-5 minutes).
Add shrimp and saute a few minutes til just barely opaque.Cool and chop roughly.
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Combine cornmeal through salt.
Pour boiling water over dry ingredients and stir well.Add hot bacon fat.Add egg.
Add more cornmeal if needed to get thick batter ( not runny.)
Taste; add salt and more jalapeno or cayenne to taste.
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Heat canola oil to 375 degrees. Using 2 soupspoons or tablespoons, scoop
about ¼ c. of batter. Holding it above the oil, scoop it out quickly into the oil w/ second spoon. Repeat to fill pan, leaving some space between hushpuppies.Do not crowd them.
Fry 4-5 minutes til medium brown, drain on double paper towels over newspapers . Salt generously. Keep warm .
Serve w/ soft unsalted butter and/or Chipotle Sour Cream
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Chipotle Sour Cream:
3/4 cup Sour cream (no liquid), 1/4 Plain Yoghurt (not 'No Fat'), 2+ teaspoons pureed Chipotles in Adobo (without seeds;San Marcos brand recommended, not La Morena which needs seeding -ugh); 2 teaspoons frozen Orange Juice concentrate; 1/4- 1/2 teaspoon minced garlic; 1 teaspoon lemon juice;
pinch of kosher salt.
Combine all in a bowl. Refrigerate at least a few hours for flavors to blend.
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Note: * Wrapped in plastic, jalapenos stay potent in the freezer for years!
**These don’t do very well reheated, probably because they are almost 100% cornmeal.( Those lighter hushpuppies made with more flour- reheat fairly well.) Best served within an hour or 2 of frying.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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