Hush Puppies with Chipotle Cream

This American classic gets an upgrade with the addition of chipotle cream. Pairs wonderfully with our Dragon’s Tooth red blend.

Ingredients

  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp fresh-ground black pepper
  • 1 small onion, finely chopped & sautéed golden brown
  • 1 red pepper, roasted & chopped, seeds removed
  • 1 Tbsp chopped parsley
  • 1 large egg, room temperature, lightly beaten
  • ½ cup whole milk
  • oil for deep-fat frying
  • 1 cup Greek yogurt
  • 1 Tbsp chipotle hot sauce
  • juice from half of a lime

Preparation

  • 1In a large bowl, combine the cornmeal, flour, baking powder, salt, red pepper, onions, pepper, and parsley. In a separate bowl, whisk the egg and milk together, then add to dry ingredients until just combined. Mixture should resemble a thick batter.
  • 2In a cast-iron Dutch oven heat oil to 365F. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes Drain on paper towels.
  • 3For chipotle cream, place Greek yogurt, chipotle hot sauce, and lime juice a small bowl and whisk until well combined. Add salt to taste.
  • 4Place Hush Puppies onto your favorite plate and serve with chipotle cream. Enjoy!

Other recipes you will enjoy

  • Squash Fritters

  • Aged Cheddar Arancini