Root Veggie Hush Puppies

Katie had a hard time naming these little fried lovelies. Here are some possibilities she sent:

Root Veggie Puppies? Hush Root Veggies? Hush Root Veggie Puppies? Root Hush Puppies Veggies? Hush Veggie Puppies Don’t Say a Word, Momma’s Gonna Fry You In Peanut Erl (“erl” as in oil, so as to rhyme with “word”).

That last one was our favorite. . . if a bit too long.

But no matter what you call these, they’re delicious—all the comfort of the traditional hush puppy, with the added sweetness and bite of winter root vegetables. You can use these as you would any old hush puppy, but these would also make a lovely seasonal appetizer or party food to nosh on paired with our Microgreen Goddess Sauce or the Summer Herb Blend Chip Dip.

Make sure you read through the whole recipe for hints for success.

Makes about 30-40 hush puppies. 

Ingredients

Oil for frying (Canola, Sunflower, Grapeseed, Peanut)
1 cup Fine Cornmeal
½ cup All Purpose Flour
1½ tsp salt
1 tsp Baking Powder
½ tsp Baking Soda
1 large Egg
1 cup Buttermilk 
½ cup grated Veggies (Carrot, Turnip, Radish, Sweet Potato, Garlic, Onion, etc)
Optional: 1 TBSP Herbs (finely chopped Parsley, Cilantro, Scallion, Chives, Italian Blend, Summer Blend, etc)

Directions

In a heavy bottom saucepan or a deep sided skillet, heat the frying oil to about 365 degrees. You’ll want to use enough oil to reach about 3 inches up the side of whatever cooking vessel you choose to use. 

Gather up the grated root veggies in a paper towel or cloth and squeeze out as much liquid as possible.

Whisk together all the dry ingredients.

In a separate bowl, mix together the egg, the buttermilk, grated veggies, and chopped herbs

When your oil is nearly to temp mix the wet ingredients into the dry until just combined. 

Drop spoonfuls of the batter into the oil. There should be enough oil that they are able to float, rather than rest on the bottom of the pan. Aim for a size about equal, or a bit bigger, than tater tots...if they are much bigger than that may not be able to cook all the way through before the outside starts to burn.

Cook for about 2 minutes, and then turn using a pair of tongs to ensure that all sides are getting fried. Cook for a total of about 5-7 minutes, knowing that the exact temperature of your oil and the size of your spoonfuls will alter this timing. 

Fry in batches. Drain the hush puppies on a paper towel, and give them a light sprinkle of salt as soon as they come out of the oil.

Serve fresh! If needed, keep batches warm in a 200 degree oven.

Tips for Hush Puppy Success:

Batter Consistency: You want the consistency to be thick, yet able to drop off a spoon. If it is too thin, it will not hold its shape in the frying oil, and if it is too thick it will be dense and hard to cook all the way through before burning. Adjust the consistency with water as needed. 

Always Start with a Test Batch: Start out with a test batch of just two or three. This will help you know if your oil is at the right temperature, see that the consistency of the batter is good, and most of all give you a chance to taste and adjust the seasonings. How is the salt? Could it use some more herbs? Adjust the batter as needed. 

Respect the Chemistry of Your Ingredients: Mixing baking soda and baking powder with a liquid creates an immediate chemical reaction that produces gas bubbles. This is why you do not want to overmix your batter - it will let all those wonderful bubbles escape. And it is also why you don’t want to dilly-dally once you have mixed the dry and wet ingredients together - the effectiveness of these chemical leaveners will decrease with time. Make sure your frying oil is already good and hot before you mix everything together!