Fresh Corn Hummus Hushpuppies
Chef Deborah VanTrece puts her emphasis on the “soul” that’s put into food, no matter where you’re from. These slightly sweet fresh corn Sabra hummus hushpuppies take only 25 minutes to prepare and fry up…and even less time to eat. If that’s not good for the soul, we don’t know what is.
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
½ teaspoon crushed red-pepper flakes (optional)
½ cup plus 2 tablespoons buttermilk
½ cup corn kernels (frozen and thawed or cut from about 1 ear fresh corn)
1 bunch (about 6) scallions, ends trimmed, thinly sliced
1 quart vegetable oil, for frying
1. In a medium bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, sugar and red-pepper flakes, if using. In another bowl, whisk together the buttermilk, egg and Sabra Classic Hummus. Make a well in the center of the dry ingredients, then pour in the liquid mixture. Use a silicone spatula to stir the batter together, then fold in the corn and all but about a tablespoon of the scallions. Set the batter aside.
2. Pour a 3-inch layer of vegetable oil into a large, heavy-bottomed pot or Dutch oven and heat over medium-high until it registers 365°F on a thermometer. Use a 1-ounce (1 tablespoon) cookie scoop to drop mounds of batter into the hot oil; work in batches and allow the oil to return to 365°F between batches. Turning frequently with a spoon, fry until the hushpuppies are deeply golden and crisp, about 4 minutes. Use a slotted spoon to transfer the hushpuppies to a paper towel–lined plate to drain. Serve garnished with the reserved scallions.