Oyster and Bacon Hushpuppies

Irv Miller

Ingredients:

For the hushpuppies:

1 cup yellow cornmeal
¾ cup corn flour
½ cup all-purpose flour
4 teaspoons granulated sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda
¼ teaspoon salt
Pinch cayenne pepper
½ cup yellow onion, diced small
½ red sweet pepper, finely diced
1 teaspoon jalapeño, finely diced, seeds removed
1 large egg
2 teaspoons bacon fat, strained
6 slices smoked bacon cooked till crisp, chopped fine
1 cup buttermilk
18 shucked oysters, placed separately on a cookie pan and frozen solid
Oil for frying

Instructions:

For the hushpuppies: Preheat frying oil to 360 degrees. In a medium-size mixing bowl, combine measured dry ingredients, using a balloon whisk to blend ingredients thoroughly. Make a well in the center. Add chopped onions, red sweet pepper, jalapeño, egg, bacon fat, chopped bacon, and 1 cup buttermilk. Blend to make a stiff batter. Batter should easily fall from the scoop.

To assemble: Use a 2-ounce scoop to portion batter. Place a frozen oyster in the middle of the scooped batter (if the oysters are large, cut in half). Carefully release each hushpuppy into the hot oil, one at a time. Fry 3½ minutes or until deep golden brown and floats. Place on paper towel-lined plate to drain. Let rest for 5 minutes before serving.