Zucchini Basil Hush Puppies
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 503
- Total Fat
- 37
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 31
- Sodium
- 421
- Total: 1 hr 5 min
- Active: 50 min
Ingredients
Lemon Basil Sauce:
1/2 cup fresh basil leaves, plus more, torn, for serving
1/2 cup mayonnaise
1/4 teaspoon kosher salt
Freshly ground black pepper
1 clove garlic, grated
1/2 lemon, zested, plus 1 tablespoon juice
Hot sauce, to taste
Hush Puppies:
1 medium zucchini, grated
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon garlic powder
1 1/2 cups low-fat buttermilk, well shaken
1 large egg
3 scallions, white and light green parts only, thinly sliced
1 ear corn, kernels removed
1/4 cup (not tightly packed) fresh basil leaves, chiffonade
Canola oil, for frying
Sea salt, for sprinkling
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.