I’ve been intrigued by hush puppies ever since a friend who grew up in the American South told me about them. He said that when the good old boys were sitting around the campfire at night after a day’s hunting, they’d drop bits of corn bread dough into hot oil to fry and throw it to their barking dogs with the command: “Hush puppies!” They’re a great side dish with anything saucy, though I enjoy them as a snack as well, especially dunked in Alabama white sauce, Cajun remoulade (see video below) or comeback sauce! You want the oil for frying hot enough that the hush puppies seal and sizzle but not so hot that they burn on the outside before they’re cooked on the inside; the easiest way to check is to fry a test one first. Unless you’re drinking a beer, as the good ol’ boys would be doing, you’ll need a full-bodied white wine with plenty of acid to pair with these Southern hush puppies. I like Higher Plane Led Astray Fumé Blanc from Juniper Estate in Margaret River, it has some good herbaceous notes and lovely tropical fruit aromas.
Makes about 20
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