Recipe: Creamed Spinach Hush Puppies
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • :::For the Hush Puppies:⅓ cup, plus 1 tablespoon, all-purpose flour:::
  • 1 teaspoon sugar
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 5 cups (5 ounces) spinach
  • ¾ cup room-temperature cream cheese
  • ½ cup Parmesan cheese, finely grated
  • ½ teaspoon lemon zest
  • 1 egg
  • Canola oil, for frying
  • :::For the Roast Beef Aioli:¾ cup mayonnaise:::
  • ¼ cup veal demi-glace, divided
  • 1 tablespoon sherry vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon olive oil
  • 4 garlic cloves, finely grated
  • Freshly ground black pepper, to taste
Directions
  1. Prepare the hush puppies: In a medium bowl, whisk together the flour, sugar, baking soda, nutmeg and salt.
  2. Bring a large pot of water to a boil and prepare an ice bath. Blanch the spinach for 30 seconds, then transfer to the ice water. Using a towel, wring out the excess moisture from the spinach, then finely chop. Transfer to a large bowl with the cream cheese, Parmesan, lemon zest and egg, then mix until incorporated.
  3. Fold the dry ingredients into the spinach mixture until a smooth batter comes together. Let the batter sit for 10 minutes before frying. In a large Dutch oven, heat 2 inches of canola oil to 325º. Line a plate with paper towels and set aside.
  4. Meanwhile, make the roast beef aioli: In a medium bowl, mix together the mayonnaise, 2 tablespoons of the demi-glace, the sherry vinegar, lemon juice, olive oil and garlic. Transfer to a bowl and drizzle the remaining demi-glace over top.
  5. When the oil is up to temperature, drop 2 tablespoon-sized scoops of batter into the oil in batches. Fry until golden brown and cooked through, 4 to 5 minutes. Using a slotted spoon, transfer to the prepared plate to drain. Transfer to a platter and serve with the roast beef aioli on the side.