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Category: BREADS
Prep Time: Cook Time: Total Time:
hush puppies:
1 cup yellow cornmeal
1 cup all-purpose flour
3 Tbsp sugar
1 Tbsp kosher salt
1 Tbsp baking powder
1 large egg, lightly beaten
1 cup milk
3 Tbsp unsalted butter, melted
jam:
2 pounds Green Zebra tomatoes, cut into
1/2-inch dice
1/2 cup honey
1/2 cup apple cider vinegar
1/4 cup sugar
1 Tbsp finely grated fresh ginger
1 garlic clove, very finely chopped
1 1-inch cinnamon stick
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
salt
vegetable oil, for frying
hush puppies:
In a large bowl, whisk the cornmeal with the flour, sugar, salt and baking powder. Add the egg, milk and melted butter and whisk until smooth. Cover and refrigerate the hush puppy batter for at least 1 hour.
Meanwhile, make the jam: In a medium saucepan, combine the diced tomatoes with the honey, vinegar, sugar, ginger, cinnamon stick, cumin and cayenne. Bring to a boil andsimmer over moderately low heat, stirring occasionally, until thick and jammy, about 40 minutes. Discard the cinnamon stick. Season the tomato jam with salt. Transfer the jam to a bowl and let cool.
Preheat the oven to 400. In a large saucepan, heat 2 inches of oil to 350. Set a rack over a large rimmed baking sheet and place near the stove. Stir the hush puppy batter. Drop tablespoon-size balls of batter into the hot oil, about 6 at a time, and fry, turning a few times, until they are deeply browned and cooked through, about 3 minutes. With a slotted spoon, transfer the hush puppies to the rac to drain. Repeat with the remaining batter. When all of the hush puppies have been fried, reheat them in the oven for about 3 minutes or until they're hot. Serve them with the green tomato jam.
make ahead: the hush puppy batter can be refrigerated overnight. The tomato jam can be refrigerated for up to 1 month; just bring the jam to room temp before serving.
makes about 1 1/2 dozen hush puppies
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Hush Puppies with Green Zebra Tomato Jam
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Category: BREADS
Prep Time: Cook Time: Total Time:
hush puppies:
1 cup yellow cornmeal
1 cup all-purpose flour
3 Tbsp sugar
1 Tbsp kosher salt
1 Tbsp baking powder
1 large egg, lightly beaten
1 cup milk
3 Tbsp unsalted butter, melted
jam:
2 pounds Green Zebra tomatoes, cut into
1/2-inch dice
1/2 cup honey
1/2 cup apple cider vinegar
1/4 cup sugar
1 Tbsp finely grated fresh ginger
1 garlic clove, very finely chopped
1 1-inch cinnamon stick
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
salt
vegetable oil, for frying
hush puppies:
In a large bowl, whisk the cornmeal with the flour, sugar, salt and baking powder. Add the egg, milk and melted butter and whisk until smooth. Cover and refrigerate the hush puppy batter for at least 1 hour.
Meanwhile, make the jam: In a medium saucepan, combine the diced tomatoes with the honey, vinegar, sugar, ginger, cinnamon stick, cumin and cayenne. Bring to a boil andsimmer over moderately low heat, stirring occasionally, until thick and jammy, about 40 minutes. Discard the cinnamon stick. Season the tomato jam with salt. Transfer the jam to a bowl and let cool.
Preheat the oven to 400. In a large saucepan, heat 2 inches of oil to 350. Set a rack over a large rimmed baking sheet and place near the stove. Stir the hush puppy batter. Drop tablespoon-size balls of batter into the hot oil, about 6 at a time, and fry, turning a few times, until they are deeply browned and cooked through, about 3 minutes. With a slotted spoon, transfer the hush puppies to the rac to drain. Repeat with the remaining batter. When all of the hush puppies have been fried, reheat them in the oven for about 3 minutes or until they're hot. Serve them with the green tomato jam.
make ahead: the hush puppy batter can be refrigerated overnight. The tomato jam can be refrigerated for up to 1 month; just bring the jam to room temp before serving.
makes about 1 1/2 dozen hush puppies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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