Best Grilled Salsify Corn And Bacon Hush Puppy With Salsify Honey Butter Dipping Sauce Recipes

Sunny's Easy Hush Puppies with a Hot Honey Dipping Sauce image

Provided by Sunny Anderson

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

Two 8.5-ounce boxes cornbread mix (I like Jiffy here)
2 tablespoons BBQ seasoning, ancho chile powder or chipotle seasoning
One 14-ounce can creamed corn
2 large eggs, whisked
Peanut oil, for frying
Kosher salt
1/4 cup creamed honey
1/4 cup hot sauce (I like Cholula here)
2 tablespoons confectioners' sugar

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.

Sweet Potato and Bacon Hush Puppies image

Provided by Sandra Lee

Time 30m

Yield 24 hushpuppies

Number Of Ingredients 10

1/4 cup sour cream
1/3 cup honey mustard
1 teaspoon lemon juice
Canola or vegetable oil, for frying
1 (8.5-ounce) box corn bread or muffin mix (recommended: Jiffy)
1/4 cup cornmeal
1/4 cup frozen chopped onions, thawed and drained
1 egg
1/2 cup sweet potato puree
1/4 cup cooked crumbled bacon (about 4 strips)

Steps:

For the dip: Combine the sour cream, honey mustard and lemon juice in a bowl and mix until well blended.
For the hushpuppies: Fill a medium heavy-bottomed pot with enough oil to come 1/3 of the way up the sides. Place over medium heat.
In a large bowl, mix together the corn bread mix, cornmeal, onions, eggs, sweet potato puree and bacon until well combined. When the oil reaches 350 degrees F, carefully drop the batter by the heaping tablespoonful into the oil using 2 spoons or a small ice cream scoop. Fry in batches until golden brown and cooked through, 3 to 4 minutes. Remove from the oil and drain on a tray lined with paper towels. Serve immediately with creamy honey mustard dip on the side.