Hushpuppies with Peanut Succotash

HUSHPUPPIES

Vegetable oil for frying

1 cup all-purpose flour

1 cup cornmeal

2 ½ tablespoons sugar ¾ teaspoon baking soda ¾ teaspoon kosher salt

12⁄ cups buttermilk

3

1 large egg, beaten

1 tablespoon vegetable oil 2 tablespoons finely diced onion

Instructions: Heat 1½ inches vegetable oil in a large, heavy pot or Dutch oven set over medium heat and bring to 350 to 375 degrees. Place a papertowel-lined cooling rack in a halfsheet pan and set aside.

Place the flour, cornmeal, sugar, baking soda and salt in a medium mixing bowl and whisk to combine.

Combine the buttermilk, egg and oil in a small mixing bowl and whisk to combine.

Add the wet mixture to the dry mixture and use a spatula to combine. Fold in the onion.

In batches of four or five hushpuppies, dip a 2-ounce ice cream scoop into the hot oil, then into the batter and carefully scoop batter into the oil. Fry for 4 to 5 minutes, until golden brown and cooked through. Transfer to prepared cooling rack to drain.

Cool slightly before serving with honey butter and succotash.

Makes 16 to 18 hushpuppies HONEY BUTTER

1 cup (2 sticks) unsalted butter ½ teaspoon kosher salt 2 tablespoons honey Instructions: Stir ingredients together in a bowl.

Makes 1 cup

PEANUT SUCCOTASH

2 tablespoons extra-virgin olive oil ¼ cup roasted salted peanuts 2 medium red onions, chopped 1 large clove garlic, minced

2 medium tomatoes, chopped 2½ cups fresh corn kernels (from

2½ ears)

2½ cups fresh lima beans

1 poblano chile, seeded and chopped 2 tablespoons unsalted butter Juice of 1 lime

3 tablespoons thinly sliced fresh

basil

2 tablespoons chopped fresh

parsley

2 tablespoons chopped fresh

cilantro

Kosher salt and freshly ground

pepper

Instructions: Heat the olive oil in a large skillet over medium heat. Add the peanuts, onions and garlic and cook until the onions are translucent, about 5 minutes.

Add the tomatoes, corn, lima beans, poblano and butter to the skillet and simmer for about 15 minutes, until the corn and lima beans are tender.

Add the lime juice, basil, parsley, cilantro and salt and pepper to taste. Serve warm or at room temperature.

Makes 6-8 servings as a side dish From Rodney Scott of Rodney Scott’s Whole Hog BBQ in Charleston, S.C., in “The Rise” by Marcus Samuelsson

Photos by Angie Mosier Hushpuppies with Peanut Succotash from Charleston’s Rodney Scott is among the recipes in “The Rise: Black Cooks and the Soul of American Food” by Marcus Samuelsson.