Hush Puppies

Steps

1. 1

   Set up a small wire rack on the stove and turn the heat to medium-high. Char the shishito peppers for 2–3 minutes, turn each pepper a quarter-turn, then char for another 2–3 minutes until blackened in small spots. Alternatively, char them on a grill or with a kitchen torch.

   Start 3-minute timer
2. 2

   Remove the pepper stems and, if desired, remove the seeds. Finely chop the peppers and set them aside.

3. 3

   In a large mixing bowl, whisk together the flour, cornmeal, sugar, fine sea salt, Cajun or Creole seasoning, garlic powder, black pepper, baking powder, and baking soda until thoroughly combined.

4. 4

   Add the milk, vegetable oil for the batter, beaten egg, minced shallot, and chopped peppers. Whisk until incorporated.

5. 5

   If the batter looks thin, let it rest for 5 minutes so the cornmeal can absorb excess moisture and thicken it.

   Start 5-minute timer
6. 6

   In a 6–8-quart heavy-bottomed pot or Dutch oven, heat the frying oil to 350°F (180 °C) (176°C (350 °F)).

7. 7

   Once the oil reaches temperature, use a spoon or tablespoon-sized cookie scoop to drop 4–8 scoops of batter at a time into the hot oil. Fry for 2–3 minutes, turning as needed for even browning, until golden brown and the bubbling has noticeably subsided.

   Start 3-minute timer
8. 8

   Drain the hush puppies on a small paper-towel-lined sheet pan and immediately season with kosher salt to taste.

9. 9

   Repeat with the remaining batter. Serve as is or, optionally, with remoulade, garlic mayo, or another flavored dipping sauce of your choice.