Tuesday, April 21, 2015: Hush Puppies by Chef Cullen Campbell

Hush Puppies by Chef Cullen Campbell


½ Type 00 flour

½ cup cornmeal

¼ tsp baking soda

1/2/ tsp salt

1 egg

¼ cup Iitois

½ buttermilk

¼ cup parmesan

2 cups canola oil

Hush Puppies

Preheating canola oil in a pan to 350 degrees

Mixing all dry ingredients together

Adding the rest of the ingredients and mixing until incorporated

Using a spoon to scoop the batter into the oil and frying until golden brown

About 2 minutes on each side

Using a slotted spoon to remove the hush puppies onto a plate lined with paper towels

The hush puppies should then be served immediately with the pickled beet tartar sauce

Pickled Beet Tartar Sauce

½ crows dairy quark

½ mayonnaise

1/3 cup cotton country farms pickled beets

3 tbs lemon juice

Salt & pepper to taste

Dice the pickled peeks and mix with all of the other ingredients to complete the sauce