Hush Puppy Essentials Ultimate Dipping Sauce Recipes

Steps:

• For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
• For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
• For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.

Steps:

• Preheat the grill to high.
• In a large bowl, toss the salsify and corn with a little olive oil and some salt and pepper. Add the salsify and corn to the grill, grilling on all sides until the salsify is fork tender and the corn looks charred. Remove from the grill.
• Slice the corn kernels off the cob into a bowl. Chop the salsify into small cubes. Add to the bowl. Season with salt and pepper.
• In another bowl, mix the buttermilk with the egg. Add to the salsify and corn, mixing to incorporate. Add the cornmeal, flour, baking powder, 1 teaspoon salt and bacon. Mix together to form a thick batter.
• Heat enough peanut oil to fry in a Dutch oven or cast-iron skillet to 350 degrees F. Drop golf ball size balls of batter in the oil, cooking until golden brown, 5 to 7 minutes.
• Remove from the fryer, sprinkle with salt and drizzle with Salsify Honey Butter Dipping Sauce.
• Fill a medium saucepan with water and bring to a boil. Break the salsify stalks in half to release the milk inside, and boil for 10 minutes. Simmer for another 5 minutes. Take 1 cup of salsify stock and pour into another saucepan. Then add the honey, butter, sriracha, and cayenne. Season with salt and pepper. Bring back to a boil and simmer for another 10 minutes to allow the flavors to blend.

Steps:

• Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.
• Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl. Mix in crabmeat and 3/4 cup onions.
• Pour enough oil into medium saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F. Working in batches, drop batter into oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
• Sprinkle hush puppies with remaining onions. Serve with dipping sauce.