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Hush Puppies
Makes about 12 to 20 pieces
Oil for frying
1 cup cornmeal
¼ teaspoon salt
1
⁄8 teaspoon baking soda
2 tablespoons finely chopped white or
green onion
2 tablespoons, plus 2 teaspoons
buttermilk
3 tablespoons, plus 2 teaspoons water
Heat oil in the Cuisinart
®
3.4-Quart Deep Fryer
until it reaches 375°F. While the oil is heating,
make the Hush Puppy batter.
Combine cornmeal, salt and baking soda in a
medium bowl. Stir in onion. Add buttermilk and
water – stir just to moisten the dry ingredients.
Form into rounded tablespoonfuls, drop carefully
into the hot oil and fry until golden brown,
turning once with a slotted spoon or wire
skimmer. Remove from the oil. Drain on layers of
paper towels. Serve immediately.
Spicy Buffalo Wings
Makes 16 pieces
8 chicken wings
1
⁄3 cup unsalted butter, melted
3 to 6 tablespoons “Louisiana-style”
hot sauce
2 teaspoons cider vinegar
Oil for frying
Blue Cheese Dressing and celery
sticks, carrot sticks, Zucchini sticks
Cut wing tips from wings and discard or reserve
for making chicken stock. Split each wing at the
joint and cut through so there are 2 pieces from
each wing. Rinse and dry completely. In a large
bowl, combine the melted butter, hot sauce and
cider vinegar and stir until completely blended.
Heat oil until it is 375°F. Put half the wings into
the Cuisinart
®
3.4-Quart Deep Fryer and cook
until browned and crispy, about 12 to 15
minutes. Remove wings; drain briefly on layered
paper towels. Then stir hot, crispy wings into the
hot sauce mixture. Repeat with remaining wings.
Serve hot with cold vegetable sticks and Blue
Cheese Dressing.
Note: If you have some guests who do not
appreciate hot and spicy, fry the wings as
instructed and toss with your favorite BBQ
sauce or honey mustard sauce. For “super-hot”
strength wings, add additional hot sauce along
with the Louisiana-style hot sauce.
Blue Cheese Dressing
½ cup mayonnaise (regular or lowfat)
½ cup sour cream (regular or lowfat)
½ cup crumbled blue cheese
1 teaspoon finely chopped garlic
¼ cup finely chopped parsley
1 to 2 tablespoons finely chopped onion
1 tablespoon fresh lemon juice
Put all ingredients in a bowl and stir well to
blend. Cover and refrigerate for at least 30
minutes before serving to allow flavors to blend.
Fried Calamari
Makes about 3 servings
1½ pounds cleaned calamari, including
some tentacles
Vegetable oil for frying
1
1
⁄3 cups unbleached, all-purpose flour
2 teaspoons finely chopped parsley
¾ teaspoon granulated garlic powder
¾ teaspoon each: kosher salt and
freshly ground pepper
Marinara sauce for dipping
Fresh lemon wedges for garnish
Rinse and drain the calamari; place on thick
layers of paper towels, pressing and blotting
them completely dry with another layer of
paper towels on top. Cut the bodies into ½-inch
rings, and cut tentacles into halves or quarters if
large. Heat oil to 360°F in the Cuisinart
®
3.4-
Quart Deep Fryer. Preheat the oven to 500°F.
Line two cookie sheets with parchment paper.
10
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