Hushpuppies with Creamy Truffle Dijon Dip
Hushpuppies are so simple, they can almost be made with what’s already in your kitchen. With this recipe they turn out light and savory, but it’s the dipping sauce that puts each bite over the top. The sauce is balanced perfectly between tangy and zingy (we would definitely not go as far as to say “spicy” because it’s spiced, but not hot).
Makes about 2 dozen hushpuppies
• For the dipping sauce:
1/4 cup of truffled honey dijon mustard
1/4 cup of mayonnaise
Combine the two ingredients, blending thoroughly. Let sit in the refrigerator until time to serve.
• For the hushpuppies
1 gallon of peanut oil (for frying)
1 cup of coarsely ground Bob’s Red Mill corn meal
1 cup of sweet white onion, diced
3/4 cup of buttermilk
1/2 cup of sharp cheddar cheese, shredded
1/4 cup of all-purpose flour
2 tsp. of kosher salt
1 1/2 tsp. of baking powder
Heat the peanut oil to 365 degrees F in a deep fryer. In a bowl, combine the corn meal, flour, salt, and baking powder, and mix until evenly distributed or put through a sifter. Mix the egg and buttermilk together, then add this to the dry ingredient mixture. Fold in the chopped onion and shredded cheddar.
With two spoons, form small masses of hushpuppy mix and drop into the hot oil.
Fry for about 4 minutes until nicely golden brown. Drain on paper towels before serving with the creamy truffled dijon dip.