FOR THE HUSH PUPPIES:
- 1 cup, Grist and Toll Polenta
- 1/2 cup, flour
- 1 tsp, baking powder
- 1/2 tsp, baking soda
- 1/2 tsp, salt
- 1, egg
- 1 cup, buttermilk – full fat
- 1 bunch, green onions – chopped, about 1/4 cup
- il Fustino Avocado Oil – for frying
FOR THE AIOLI:
- 1, egg yolk
- 1 tbsp, il Fustino Mimosa Champagne Vinegar
- 1 cup, il Fustino Citrus Herb Olive Oil
- 1 tsp, dijon mustard
- salt and pepper – to taste
In a large mixing bowl whisk together the polenta, flour, baking powder, baking soda and salt until combined. In a smaller bowl beat together the egg, buttermilk and chopped onions.
Slowly pour the wet ingredients into the dry ingredients and whisk until smooth. Allow the batter to rest for 30 minutes.
While the batter is resting, make the aioli. Add the yolk, vinegar and mustard to a blender; blend until smooth. Once smooth begin slowly adding the olive oil into the blender and continue to blend until the mixture thickens. Season with salt and pepper to taste. Set aside until serving.
In a heavy bottomed pot, heat the avocado oil to 350 degrees Fahrenheit.
Once the avocado oil is heated: Using two tablespoons to drop about a tablespoons worth of batter into the oil. Repeat 5-8 times depending on pot size. Be careful not to overcrowd the pot. As you drop the batter into the oil it should start to float after a few seconds, if not make sure to rotate it so it doesn’t stick to the bottom of the pot. Cook the hush puppies for about 5 minutes or until golden brown.
Remove hushpuppies from the oil and allow to cool on a paper towel lined plate until ready to serve.
Serve warm with a generous amount of the citrus herb aioli. Enjoy!