Sweet Corn Hushpuppy with Cajun Remoulade Sauce

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Appetizers

Servings

servings

Prep time

hours

Cooking time

minutes

Chef Derick Kuntz loves this appetizer with B Cellars Chardonnay or Sauvignon Blanc. The bright acid in these wines helps to cut through the richness of this fried southern favorite.

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Ingredients

HUSHPUPPIES
1 cup cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp baking soda
1 tsp salt
1/2 green onions (chopped)
2 cups raw fresh corn kernels
1 egg
1 tsp cayenne
1/4 cup celery (chopped)
1 cup shishito peppers (roasted and chopped)
1 1/2 cup buttermilk
Chives for garnish
CAJUN REMOULADE
1 cup mayo (or substitute with vegan mayo)
2 Tbsp lemon juice
2 Tbsp sweet pickle relish
1 Tbsp paprika
1 Tbsp B Cellars spice blend #10*
1/4 cup dijon mustard
1/2 tsp cayenne
VEGAN MAYO
1 cup cashews (soaked overnight)
1 tsp lemon juice
1 tsp white wine vinegar
1/4 tsp djion
1/4 cup water
1/2 tsp salt

Directions

VEGAN MAYO
Add cashews to a medum bowl and add water until cashews are completely covered.
Soak cashews overnight and drain using a strainer.
Place all ingredients in a blender and puree until smooth.
CAJUN REMOULADE
Put vegan mayo (or regular mayo) into a mixing bowl
Add all other ingredients and mix until fully incorporated
SWEET CORN HUSHPUPPIES
Mix all dry ingredients together in a large bowl.
Mix all wet ingredients together in a medium mixing bowl.
Slowly incorporate the wet ingredients into the dry ingredients using a stand mixer or whisk.
Mix until fully incorporated.
Heat frying oil to 350°
Drop a large table spoon of batter into fryer.
Fry for 3-4 minutes or until golden brown.
Let cool and sprinkle with salt.
Top with Cajun Remoulade and garnish with chopped chives.