Recipe of the Month: Hushpuppies and Pickled Onion Slaw
Posted Mar 1st, 2020
1 ½ cup Best Choice Cornmeal
2 cups water
1/3 cup Best Choice Milk
1 tbsp Best Choice Vegetable Oil plus more for frying
2 tbsp onion grated
2 Best Choice Eggs, beaten
1 cup Best Choice Flour, sifted
3 tsp Best Choice Baking Powder
2 tsp Best Choice Salt
1 tsp Best Choice Sugar
2 jalapenos, diced (optional)
In a medium saucepan bring water to a boil. Pour cornmeal in hot water and stir until stiff. Remove from heat, set aside.
In a mixing bowl stir to combine milk, oil and onion together. Next, add in beaten eggs and jalapenos. In a separate bowl mix together flour, baking powder, salt, and sugar. Combine the dry ingredients mixture with the wet ingredients. Finally, add the cornmeal mixture. Be sure to blend thoroughly.
Heat 1in of vegetable oil in a pan to med-high heat. Drop batter by the teaspoon full into the hot oil. Fry until golden brown about 6-7 minutes. Drain on absorbent paper.
Pickled Onion Slaw
½ cup water
2/3 cup plus 2 tbsp Best Choice Apple Cider Vinegar, divided
1 tbsp Best Choice Honey, divided
1/2 red onion, vertically sliced
2 tbsp Best Choice Extra-Virgin Olive Oil
½ tsp Best Choice Black Pepper
½ tsp Best Choice Salt
½ green cabbage, thinly sliced
½ cup fresh flat-leaf parsley leaves, chopped
Bring water, vinegar and 2 tsp honey to a boil in a small saucepan. Add onions and cook for 1 minute. Remove from heat and let stand until ready to use.
Meanwhile, whisk together oil, pepper, salt, remaining 1 tsp honey in a large bowl. Add cabbage and parsley, toss to coat. Let stand 10 minutes.
Drain onions and stir into cabbage mixture. Chill until ready to serve.
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