Hush Puppies with Spicy Corn Aioli

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Last Updated on January 13, 2020 by Chef Mireille

Hush Puppies with Spicy Corn Aioli are Cornmeal Fritters that is a perfect game day savory bite. The Spicy Corn Aioli brings this classic bite of Americana to the ultimate level with the flavor.

 

Hush Puppies are a very traditional food of the Southeastern United States. It is usually just fried cornmeal batter. However, I added corn kernels plus a few other veggies to make them a little more interesting.

Here’s the story of how hush puppies came about (via whatscookinginamerica.net):

The oldest story is that hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans, Louisiana), shortly after 1727. They were created by a group of Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food that they named croquettes de maise. The making of these croquettes spread rapidly through the southern states.
An African cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch of catfish and croquettes, a nearby puppy began to howl. To keep the  puppy quiet, she gave it a plateful of the croquettes and said, “hush, puppy.” Since the name was cut, it stuck. This same story is also attributed to a Creole cook.
Hunters and trappers could be on the trail for days at a time. At suppertime the hunting dogs would get hungry, so the hunters would mix a batter out of  cornmeal or flour and cook it in grease on the campfire. Then they would throw the fried dough to the pups, telling them to be quiet, shut up, or “hush.”
Confederate soldiers would sit beside a campfire preparing their meals. If they detected Yankee soldiers approaching, they would toss their yapping dogs some of the fried cornmeal cakes with the command “Hush, puppies!

Now that you’ve learned a little about Americana history, here’s my updated version of an American classic.

IN THE MAKING – HOW TO MAKE HUSH PUPPIES WITH SPICY CORN AIOLI

 

With the spicy aioli, this is such a treat for game day or any party.

Cornmeal Fritters

…Now you have these fried balls of deliciousness…but it’s still missing something…hmmm what could it be…a spicy dip to highlight the sweet corn flavor. Spicy Corn Aioli does the trick!

 

MAKING THE AIOLI

Aioli is a dip that has become popular in recent years. You will find all kinds of aioli available in restaurants from sun dried tomato to spinach….the varieties are endless. You my wonder what exactly is an aioli. It’s basically a fancy word for olive oil mayonnaise. It is French in origin and is basically mayonnaise made with olive oil instead of vegetable oil and flavored with garlic, salt and black pepper. Hellman’s now makes olive oil mayonnaise as do other brands as well., therefore making the process of aioli making simple. Just mix the mayo straight out of the jar with desired seasonings and you have an aioli.

You can use store bought harissa for this recipe, but the homemade version is very easy and even more delicious. Check out the recipe here.

Now you’re ready to eat… Grab a puppy…

Dip it in the aioli…

Take a bite and I promise you won’t be able to stop…

The aioli really brings this old time American fave to another level.

Perfect Party Food!

However, if you want to include it as part of a meal, pair it with a healthy salad and the guilt associated with deep fried food will completely disappear!

Hush Puppies with Spicy Corn Aioli
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Hush Puppies with Spicy Corn Aioli

Hush Puppies with Spicy Corn Aioli are Cornmeal Fritters that is a perfect game day savory bite. The Spicy Corn Aioli brings this classic bite of Americana to the ultimate level with the flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 20
Calories: 267.47kcal

Ingredients

  • Hush Puppies Ingredients:
  • 2 cups yellow cornmeal
  • 1 cup all purpose flour
  • 1 egg beaten
  • 1 1/2 teaspoons salt
  • 2 2/3 cups buttermilk
  • 3/4 cup frozen corn defrosted
  • 1/4 cup frozen green peas defrosted
  • 1/2 cup carrots grated (I used rainbow carrots)
  • 3 skinny scallions chopped
  • 1/2 teaspoon baking soda
  • oil for frying
  • Aioli Ingredients:
  • 3/4 cup canned corn cream style
  • 1/2 cup  Hellmann's olive oil mayonnaise
  • 1/2 teaspoon salt
  • 1 tablespoon harissa

Instructions

  • Combine all ingredients, except the oil and the buttermilk and mix. Add buttermilk and mix until just combined.
  • Heat enough oil for deep frying to 350 F.
  • Using a mini scoop or a tablespoon, drop scoops of batter into the hot oil and fry until golden brown on all sides.
  • Drain on paper towels.
  • Now it's time to make the aioli.
  • Combine all ingredients in a food processor and mix until well blended and thoroughly combined.

Nutrition

Calories: 267.47kcal | Carbohydrates: 21.24g | Protein: 3.67g | Fat: 18.84g | Saturated Fat: 3.56g | Sodium: 225.5mg | Fiber: 1.12g | Sugar: 2.77g
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Anonymous

    Hi Mireille thanks for sharing this snack recp and the story behind it. A query: is Cornmeal Makki Ka Atta in Hindi? Makki Ka Atta is a bit heavy which I use to make Parathas.
    Thanks from Malaysia, Mrs Singh

  2. Archana Potdar

    Loved the history that goes in this post. Thanks here I though hush puppies was a big elaborate dish fattening etc. Will substituting makai ka atta with besan work. I do not get it here.

  3. MotherWouldKnow

    I love the history lesson – but what's really got me going is that spicy corn aioli. I can't wait to try it – harissa is among my favorite condiments and the idea of mixing it with creamed corn is genius!

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