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Hush Puppies with Green Zebra Tomato Jam

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Hush Puppies with Green Zebra Tomato Jam

Anna Williams

1 hr 30 mins total
0 mins prep

Recipe Filed Under
American, Southern & Soul, Appetizer, Side Dish

Provided By: Food&Wine

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At Trummer's on Main in Clifton, Virginia, Clayton Miller makes a highly seasoned, Indian-inflected tomato jam with ginger, cinnamon, cumin and cayenne. It's a terrific accompaniment to his hush puppiescheekily nicknamed "shut-your-piehole puppies" by the cooks in his kitchen. Best New Chef 2010: Clayton Miller

Ingredients

Serves:

1 cup(s) yellow cornmeal

1 cup(s) all-purpose flour

3 tablespoon(s) sugar

1 tablespoon(s) kosher salt

1 tablespoon(s) baking powder

1 large egg, lightly beaten

1 cup(s) milk

3 tablespoon(s) unsalted butter, melted or 1 tablespoon melted butter plus 2 tablespoons melted bacon fat

2 pound(s) Green Zebra tomatoes, cut into 1/2-inch dice

1/2 cup(s) honey

1/2 cup(s) apple cider vinegar

1/4 cup(s) sugar

1 tablespoon(s) finely grated fresh ginger

1 clove(s) garlic, very finely chopped

1 1-inch cinnamon stick

1 1/2 teaspoon(s) ground cumin

1/4 teaspoon(s) cayenne pepper

Salt

Vegetable oil, for frying

Directions

1. Prepare the Hush Puppies: In a large bowl, whisk the cornmeal with the flour, sugar, salt and baking powder. Add the egg, milk and melted butter and whisk until smooth. Cover and refrigerate the hush puppy batter for at least 1 hour.

2. Meanwhile, Make the Jam: In a medium saucepan, combine the diced tomatoes with the honey, vinegar, sugar, ginger, garlic, cinnamon stick, cumin and cayenne. Bring to a boil and simmer over moderately low heat, stirring occasionally, until thick and jammy, about 40 minutes. Discard the cinnamon stick. Season the tomato jam with salt. Transfer the jam to a bowl and let cool.

3. Preheat the oven to 400°. In a large saucepan, heat 2 inches of oil to 350°. Set a rack over a large rimmed baking sheet and place near the stove. Stir the hush puppy batter. Drop tablespoon-size balls of batter into the hot oil, about 6 at a time, and fry, turning a few times, until they're deeply browned and cooked through, about 3 minutes. With a slotted spoon, transfer the hush puppies to the rack to drain. Repeat with the remaining batter. When all of the hush puppies have been fried, reheat them in the oven for about 3 minutes, or until they're hot. Serve them with the green tomato jam.