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Categories:
vegetable oil cornmeal flour kosher salt baking powder baking soda buttermilk water eggs pimientos Mozzarella cheese Cheddar cheese scallions mayonnaise pickled okra dill coarse grain mustard lemon juice cayenne pepper
Viewed: 18 - Published at: 3 years agoIngredients
- 4 qt. vegetable oil, divided
- 2 1/4 cups (about 13 oz.) cornmeal
- 3/4 cup (about 3 1/4 oz.) all-purpose flour
- 2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 cup whole buttermilk
- 3/4 cup water
- 3 large eggs
- 1 (4-oz.) jar diced pimientos, drained well
- 3 ounces smoked mozzarella cheese, shredded (about 3/4 cup)
- 2 ounces sharp Cheddar cheese, shredded (about 1/2 cup)
- 2 ounces finely chopped prosciutto
- 1/3 cup thinly sliced scallions (about 2 scallions)
- 1 1/2 cups mayonnaise
- 1 cup finely chopped pickled okra
- 2 tablespoons chopped fresh dill
- 2 tablespoons coarse-grain mustard
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1/4 teaspoon cayenne pepper
Method
- Prepare the hush puppies: Heat oil in a large stockpot over medium-high to 350°F.
- Stir together cornmeal, flour, salt, baking powder, and baking soda in a medium bowl. Stir together buttermilk, water, and eggs in a large bowl. Add cornmeal mixture to buttermilk mixture, and stir until just smooth. Fold in pimientos, both cheeses, prosciutto, and scallions.
- Carefully drop half of batter by 1/4-cupfuls into hot oil. Cook until golden brown, rotating occasionally, about 2 to 3 minutes. Drain on paper towels. Repeat with remaining batter.
- Prepare the tartar sauce: Stir together all tartar sauce ingredients; serve with hush puppies.
