Alligator Hush Puppies Recipes

Steps:

• Heat oil to 365 F in a deep fryer, or per manufacturer's instructions.
• In a skillet, sauté alligator meat until done. Set aside.
• In a medium mixing bowl, combine all other ingredients, mixing well. Add sautéed alligator and stir to blend. Let stand for 10 minutes.
• Use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into the oil; rinse and dry the spoon as needed to keep the batter from sticking.
• Cook the hush puppies, 8 to 10 at a time, until golden brown.
• Remove from the oil with a slotted spoon and roll on paper towels to briefly drain. Serve hot with your favorite dipping sauce.

Steps:

• For the hushpuppies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until beginning to show color, about 8 minutes. Let cool completely.
• Combine the creamed corn, cornmeal, flour, milk, baking powder, salt, sugar and sauteed onion in a large container. Cover and let sit overnight.
• For the honey datil sauce: Combine the mayonnaise, sriracha, pepper sauce and honey in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
• For the fresh horseradish aioli: Combine the mayonnaise, horseradish, relish, fresh horseradish root, pepper sauce and lemon juice in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
• Make the hushpuppies: Dice the alligator, duck bacon and ham into small uniform pieces (about 1/4 inch). Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add the duck bacon and begin to cook.
• When the bacon is about half cooked, about 4 minutes, add the alligator and stir to combine. Cook the alligator through, about 5 minutes, then add the country ham and cook over medium or medium-low until the ham is heated through, being careful not to overcook the bacon. Turn off the heat, remove the meat from the pan and let cool to room temperature. Add the meat to the cornmeal batter and mix to combine.
• Heat 3 to 4 inches of the vegetable oil in a deep-fry pan to 320 degrees F.
• Spoon 2-ounce balls of batter into the oil and cook until golden brown, about 5 minutes per batch. Remove to a plate lined with paper towels and let cool slightly before serving with the honey datil sauce and fresh horseradish aioli.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
• Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.