Hush Puppies with Maple Butter

Makes about 2 dozen

The cayenne gives these puppies a little kick, which the creamy sweetness of the maple butter mellows. Hush puppies are put on the table straight away, much like a Southern version of a bread basket, so you can give your guests a treat right when they arrive. Serve hot with maple butter. By the way, this sweetened maple butter goes great on everything from pancakes to cornbread, so don’t worry if you have any left over — you can freeze it, too. FOR THE MAPLE BUTTER: 1 cup (2 sticks) unsalted butter,

at room temperature ¼ cup maple syrup FOR THE HUSH PUPPIES: 2 large eggs 1 tablespoon baking powder 2 cups buttermilk 5 tablespoons vegetable oil ¾ cup diced Spanish onion 2 cups cornmeal 2¾ cups all-purpose flour ¼ cup sugar ¾ cup teaspoon kosher salt ½ teaspoon cayenne pepper 1½ teaspoons granulated onion About 5 cups canola oil for deep

frying 1. Make the maple butter: In a large bowl, beat together the butter and maple syrup until incorporated. Set aside at room temperature. (If you make the maple butter ahead and have stored it in the fridge, bring it to room temperature before serving.) 2. Make the hush puppies: Heat 6 inches of oil to 325 in a deep-fryer or heavy-bottomed stockpot. While the oil is heating, lightly beat the eggs in a large bowl. Whisk in the baking powder. Add the buttermilk and mix well. Add the oil and onion. 3. In a separate bowl, combine the cornmeal, flour, sugar, salt, cayenne, and granulated onion. Add the dry ingredients to the bowl with the wet ingredients; mix to incorporate, but don’t overmix. Refrigerate until ready for use. 4. Carefully drop heaping tablespoons of the batter into the hot oil. (In the restaurant we use a ¾-ounce scoop.) Don’t overcrowd the pot. Cook until golden brown, 3 to 5 minutes. 5. Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove the hush puppies to paper towels to absorb extra oil or drain on a wire rack. Serve with the maple butter.