Cast Iron Hush Puppies

Name: Cast Iron Hush Puppies
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1/2 onion, chopped; 1 jalapeno, chopped; 1 bunch scallion, thinly sliced; 2 tablespoons parsley, minced; 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 thyme, dried; 1/4 teaspoon cayenne; 3/4 cup whole milk; 1 egg; 1 1/2 quarts vegetable oil, for frying

Submitted by Busters friend

"These sounded sooo good when I came across the recipe in The Times-Picayune. "The combination of scallions, jalapeno and parsley give these hush puppies a bright green flavor, chef Donald Link writes in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana." That description makes me want to drag out the deep fat fryer right now (but I'll hold off until next weekend LOL)! Let the batter rest in the fridge for about 30 minutes before starting to fry - better texture & flavor."

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Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 4

ingredients

¹⁄₂ onion, chopped
1 jalapeno, chopped
1 bunch scallion, thinly sliced
2 tablespoons parsley, minced
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 thyme, dried
¹⁄₄ teaspoon cayenne
³⁄₄ cup whole milk
1 egg
1 ¹⁄₂ quarts vegetable oil, for frying

directions

Combine 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.
Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast iron) over high heat until it reaches 350 degrees. Carefully add the batter to the hot oil 1 heaping tablespoon at a time, working in batches of six; use another spoon to scrape the batter into the oil, 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 oven while frying remaining batter. Heat the oil back to 350 degrees between batches.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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