Pristine Gourmet Edamame Hush Puppies with Sunflower Scallion Aioli

Pristine Gourmet Edamame Hush Puppies with Sunflower Scallion Aioli

Pristine Gourmet Edamame Hush Puppies with Sunflower Scallion Aioli

Created by Chef Joshna Maharaj

Ingredients:

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

Preparation:

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.