Recipe courtesy of Katie Lee Biegel
Zucchini Basil Hush Puppies
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 503
- Total Fat
- 37 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 31 mg
- Sodium
- 421 mg
Hush puppies are one of those foods that are simply irresistible. I'm always reminded of my childhood, when my grandparents would take us to Myrtle Beach and we would get fried seafood with hush puppies. Adding zucchini, corn and basil gives them great flavor and texture.
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 503
- Total Fat
- 37 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 31 mg
- Sodium
- 421 mg
Ingredients
Lemon Basil Sauce:
Hush Puppies:
Directions
Special equipment:
a deep-fry thermometer; a 1-inch ice cream scoop- For the lemon basil sauce: Combine the basil, mayonnaise, salt, pepper, garlic, lemon zest and juice and hot sauce in a blender. Blend until smooth. Refrigerate until ready to serve. This can be made a day in advance.
- For the hush puppies: Place the grated zucchini in a clean dish towel and wring out any excess moisture. (You should have about 1 cup zucchini.)
- In a medium bowl, whisk together the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk together the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the zucchini, scallions, corn and basil.
- Heat several inches canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be fully submerged).
- Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt and additional torn basil. Serve immediately with the sauce.
