Did you know hush puppy is 2 words like that? I think I’ve been going through life thinking it was one word, like hushpuppy, and I’ve eaten a LOT of hush puppies in my day. Anyways. The more you know.
What’s weirder than the fact that hush puppy is 2 words is these three things:
1) since the last post, I went to Turkey for 2 weeks
2) since the last post, I graduated medical school.
3) I’m moving to Michigan on Sunday.
So those are a few major, cool life happenings. First things first – the VACATION we took. I went with the Researcher (accidentally celebrated 1 year together…in Istanbul…which is going to be hard to top next year when we’re just in Michigan), and my excellent travel companion, Damien. When people ask, “How was your trip?” I said “IT WAS AMAZING.” And then I don’t know what else to say because do they really want to know about like half of the top 10 sunsets I’ve seen in my life were in Turkey? Or about how we tried like 15 different brands of Turkish cookies, and how you should always ask for baklava made with pistachios and cream, or about how Turkish cuisine has as much respect for the egg as I think the egg deserves (which is to say a LOT of respect)?
Or maybe they want to know how Turkey treats its stray dogs? (They collect them, tag them, give them all their shots, and release them to be cared for by every Turkish person and every tourist. Seriously. You couldn’t walk 2 blocks without seeing another well-fed, happy-go-lucky dog relaxing in a sunspot in a park.) Or that I think Turkey is a really ridiculous combination of incredible landscapes AND the most history you can imagine crammed into one geographical area?
So usually I just say how amazing it was and wait for questions. We planned the entire trip on our own, and only had a paid tour guide for a single morning in Istanbul. Otherwise it was just us and our Lonely Planet guidebook, and everything was fairly painless and easy. People were super nice and eager to help us, either via broken English, wild hand gestures, or some combination of the two. In summary: good food, beautiful country, nice people, amazing sights. Plus beach. Perfect vacation.
Less exotic but equally delicious, we made hush puppies this weekend! Because we had already made homemade donuts in the deep fryer, so why not fry more things? We used a recipe from Garden and Gun, and tweaked it a little by adding some diced jalapenos.
Next time we’ll probably add some smoked paprika, because always that must be added to everything. We didn’t have tartar sauce on hand, so we may or may not have topped a few warm hush puppies with slices of brie. Because fried cornbread balls + jalapenos + brie is a preeeettttyyyy good idea if you ask me.
Jalapeno Hush Puppies
Makes about 6 servings as a snack/side (we made a half batch and it was embarrassingly a 2 of us, but I don’t think that’s normal)
2 1/2 cups finely ground cornmeal (we used yellow, but you can use white too)
1/2 cup unbleached all-purpose flour
1 TBS baking powder
3/4 tsp baking soda
1 1/2 tsp granulated sugar
1 1/2 tsp ground black pepper
2 tsp salt
1/2 tsp cayenne
3 eggs, lightly beaten
1 1/2 cups well-shaken buttermilk
1/2 cup chopped green onions
3-4 fresh jalapenos, finely diced (we threw in some of the seeds but not all – just depending on how hot you want them)
1. Whisk together all dry ingredients (cornmeal through cayenne) in a medium bowl. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and mix with a rubber spatula or wooden spoon until combined. Let rest for 10 minutes.
2. If you have a deep fryer, heat oil to 350-360F. Otherwise, in a heavy 6 qt stock pot, heat about 3 inches of canola oil to 350-360F. Carefully drop small scoops (can use a tablespoon or a small cookie scoop) of batter into the hot oil. We fried 6 at a time, but if you’re using a larger pot you can fry up to 8. Fry for 60-90 seconds total. (Once the hush puppies float to the top, rotate them gently using tongs or chopsticks so that all sides get an even fry.)
3. Remove from oil and let drain on a brown paper bag or a plate lines with paper towels. Serve hot with tartar sauce, remoulade, or…cheese.
Recipe adapted from Garden and Gun
Thanks for reading, happy baking (and frying)!