Alligatorhushpuppies Recipes

ALLIGATOR HUSHPUPPIES

Steps:

• For the hushpuppies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until beginning to show color, about 8 minutes. Let cool completely.
• Combine the creamed corn, cornmeal, flour, milk, baking powder, salt, sugar and sauteed onion in a large container. Cover and let sit overnight.
• For the honey datil sauce: Combine the mayonnaise, sriracha, pepper sauce and honey in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
• For the fresh horseradish aioli: Combine the mayonnaise, horseradish, relish, fresh horseradish root, pepper sauce and lemon juice in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
• Make the hushpuppies: Dice the alligator, duck bacon and ham into small uniform pieces (about 1/4 inch). Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add the duck bacon and begin to cook.
• When the bacon is about half cooked, about 4 minutes, add the alligator and stir to combine. Cook the alligator through, about 5 minutes, then add the country ham and cook over medium or medium-low until the ham is heated through, being careful not to overcook the bacon. Turn off the heat, remove the meat from the pan and let cool to room temperature. Add the meat to the cornmeal batter and mix to combine.
• Heat 3 to 4 inches of the vegetable oil in a deep-fry pan to 320 degrees F.
• Spoon 2-ounce balls of batter into the oil and cook until golden brown, about 5 minutes per batch. Remove to a plate lined with paper towels and let cool slightly before serving with the honey datil sauce and fresh horseradish aioli.

ALLIGATOR HUSH PUPPIES

Steps:

• Heat oil to 365 F in a deep fryer, or per manufacturer's instructions.
• In a skillet, sauté alligator meat until done. Set aside.
• In a medium mixing bowl, combine all other ingredients, mixing well. Add sautéed alligator and stir to blend. Let stand for 10 minutes.
• Use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into the oil; rinse and dry the spoon as needed to keep the batter from sticking.
• Cook the hush puppies, 8 to 10 at a time, until golden brown.
• Remove from the oil with a slotted spoon and roll on paper towels to briefly drain. Serve hot with your favorite dipping sauce.

SOUTHERN HUSH PUPPIES

Steps:

• Heat oil in a heavy skillet (about 2- 2 1/2 inches of oil) until hot.
• Beat the egg and then mix in the remaining ingredients.
• Make sure that your dry ingredients are all moist.
• Using a tablespoon, drop balls of batter into the hot oil, about 2 inches long by 1 inch thick.
• NOTE: I usually only cook about 4 or 5 at a time.
• These should float in the hot oil, but not be covered by it.
• You will need to turn these as they cook.
• Fry until they are a golden brown and then drain them on paper towels.
• Serve with fish- of course!

ALMOST-FAMOUS HUSHPUPPIES

Steps:

• Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
• Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.