Hush Puppies with Chipotle Cream
Serves 4
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
Procedure
- 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!
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