Recipe: Cast Iron Hush Puppies (using jalapeno, green onion and parsley)

CAST IRON HUSH PUPPIES

"When I was attending Louisiana State University in Baton Rouge there was (and still is) a restaurant on campus called The Chimes, where you could get a bowl of shrimp and corn soup with a side of hush puppies for about five dollars, which left us enough money to get a pitcher of beer. For a poor college student. that's a pretty good deal. They were the best I'd tasted - until these."



"The addition of pureed "green" flavors like jalapenos, scallions, and parsley adds a fresh. bright taste and gives them a cool color, too."

1/2 small onion, chopped
1 small jalapeno pepper, stemmed, seeded, and chopped
1 bunch scallions (green and white parts), thinly sliced
2 tablespoons minced fresh parsley
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
3/4 cup whole milk
1 egg
Vegetable oil, for frying

Combine the onion, jalapeno, scallions and parsley in a food processor or blender, and pulse to a rough puree.

Whisk together the cornmeal, flour, sugar, baking powder, salt, thyme and cayenne in a small bowl.

In a separate bowl, whisk together the milk and egg. Add the vegetable puree and stir to combine. Add the wet ingredients to the dry ingredients and stir until combined.

For best results, refrigerate the batter for at least 30 minutes before frying.

WHEN READY TO COOK:
Preheat oven to 200 degrees F.

Heat 3-inches of oil in a 4- to 5-quart heavy pot (preferably cast iron) over high heat until it reaches 350 degrees F.

Working in batches of six, carefully add the batter to the hot oil 1 heaping tablespoon at a time; use another spoon to scrape it off, keeping it in a ball shape.



Fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly.

Transfer the hush puppies to a shallow baking pan and keep hot in a 200 degree F oven while frying remaining batter. Heat the oil back to 350 degrees F between batches.

Serves 4 as a side dish
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Real Cajun by Donald Link with Paula Disbrowe