What a finger food! You will want to keep popping these little croquettes until the wine is all gone.
Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried.
Also know as corn dodgers, they are especially popular throughout the South and are said to have originated in the settlement of Nouvell Orleans around 1727, created by a group of Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food that they named croquettes de maise.
As the making of these croquettes spread rapidly through the southern states a cook in Atlanta is said to have given the name hushpuppy to this food. When frying a batch croquettes, a nearby puppy began to howl. To keep the puppy quiet, she gave it a plateful of the croquettes and said, "hush, puppy."
Start by heating 4 cups of vegetable oil in a heavy bottom pot over med high heat until it reached 350-375 degrees.
Meanwhile, combine corn meal, flour, sugar, baking powder, salt, and Herbie’s Mustard Seeds Yellow Ground in a medium bowl.
In another medium bowl combine the eggs, buttermilk, Williamson Joy Sauvignon Blanc, and 2 tablespoons of vegetable oil. Whisk the mixture and add it to the dry ingredients.
Whisk until all ingredients are well incorporated.
Once the oil is up to 350 degrees dip the sausage into the batter while making sure the excess batter drips off before frying each one.
Cook until golden brown.
Remove from the hot oil and drain on paper towels.
Once all hush puppies are cooked whisk together both the Dijon mustard and honey for the sauce and serve both the hot hushpuppies and dipping sauce together.
Chef Tommy’s Tips: