I came across Chef Joe Kindred’s recipe for Fluffy Hush Puppies with Yuzu Kosho Honey Butter in my Food & Wine Magazine recently……I’m not the biggest fan of any fried hush puppy but I thought that Yuzu Kosho Honey Butter sounded like something I wanted to try……Soooooooooo I played around with the hush puppy recipe and figured out on how to add potatoes and to bake them instead of frying them. For me this made 27 small potato puppies…..They are meatball sized so depending on your appetite you will want to eat 2, 3, or 4……..I’ll round the servings to about 2 each figure a few extra here or there.
Ingredients for around 10 servings
Yuzu Kosho Honey Butter
4 oz unsalted butter – room temperature
1 Tablespoon yuzu koshu
1 Tablespoon honey
1/2 teaspoon gochugaru (incase you don’t know..this should be kept in your freezer or it goes moldy)
1/4 teaspoon sea salt or to taste
Potato Puppies
1 pound potatoes – peeled and shredded
3 oz unsalted butter – melted
1 medium sized onion – fine chopped (I slice them extra thin on a mandolin and chop)
3/4 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
2 teaspoons sugar
2 teaspoons course sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon granulated garlic
1/4 teaspoon granulated onion
3 eggs – lightly beaten
non stick spray
Directions
Preheat oven to 350 degrees F and spray baking sheet(s) with non stick spray.
In a large mixing bowl add the potatoes, butter, onion, cornmeal, flour, baking powder, sugar, sea salt, peppers, garlic, onion, and eggs. Mix well.
This gets scooped out like meatballs (about 1 + 1/2 ounces each) on sprayed baking sheet(s) or pans.
This stays in the oven till lightly browned. (about 60 minutes…but could be slightly less…I say that because I know my last oven baked faster)
While the potato puppies are baking whip up the Yuzu Kosho Honey Butter.
The soft butter,yuzu kosho, honey, gochugaru, and salt go in a small mixing bowl and get mixed together with a fork.
These are tasty and different!
A Special THANKS!!!! To Chef Joe Kindred and Food & Wine Magazine so I could come up with what I got here.
