Pristine Gourmet Edamame Hush Puppies with Sunflower Scallion Aioli
Created by Chef Joshna Maharaj
About 6 cups Pristine Gourmet Extra Virgin Cold Pressed Canola Oil
2 cups stone-ground cornmeal
1 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup Pristine Gourmet edamame, thawed and shelled
1 large egg
2 large egg yolks
1 small garlic clove, finely grated
½ tsp kosher salt plus more
1 cup Pristine Gourmet Pristine Gourmet Extra Virgin Cold Pressed Sunflower Oil
Pinch of cayenne pepper
Fresh lemon juice
Freshly ground black pepper
2 scallions, dark and light green parts only, very finely chopped
Preheat oven to 200°F. Place shelled edamame in the bowl of a food processor and pulse 2-3 times, just to break up the beans. Heat 1½ inches oil in a 4-quart wide heavy pot over medium heat until it registers 375°F.
Meanwhile, whisk together cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, edamame, and egg in a small bowl. Slowly pour buttermilk mixture into dry ingredients, stirring until just incorporated.
Fry rounded tablespoons of batter (about 10 per batch), turning occasionally, until golden, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep hush puppies warm in oven.
Make aioli: Place 2 egg yolks, minced garlic, salt and 1 tbsp water in the bowl of a food processor. With the motor running, slowly drizzle in sunflower oil and process until a thick, luxurious spread forms. Add cayenne, lemon juice and black pepper and pulse just to combine. Scrape out of processor bowl and fold in scallions. Serve with fresh hush puppies.