Recipe for Alligator Hushpuppies by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Alligator Hushpuppies. This dish qualifies as a None level recipe. It should take you about 10 hr 45 min to make this recipe. The Alligator Hushpuppies recipe should make enough food for 24 to 36 hushpuppies.

You can add your own personal twist to this Alligator Hushpuppies recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Alligator Hushpuppies recipe.

Ingredients for Alligator Hushpuppies

• 3 tablespoons olive oil or unsalted butter
• 1 cup minced white onion
• 32 ounces canned creamed corn
• 1 pound cornmeal
• 8 ounces all-purpose flour
• 4 ounces milk
• 2 teaspoons baking powder
• 1/2 ounce sea salt
• 1/2 ounce sugar
• 2 pounds alligator filet
• 6 ounces duck bacon
• 6 ounces country ham
• 1-pint vegetable oil, for frying
• 16 ounces mayonnaise
• 1 1/2 ounces sriracha
• 1 1/4 ounces datil pepper sauce
• 1-ounce honey
• 16 ounces mayonnaise
• 4 ounces prepared horseradish
• 1-ounce relish
• 1/2 ounce grated fresh horseradish root
• 1 tablespoon datil pepper sauce, plus more to taste
• 2 tablespoons freshly squeezed lemon juice

Directions for Alligator Hushpuppies

1. For the hushpuppies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until beginning to show color, about 8 minutes. Let cool completely.
2. Combine the creamed corn, cornmeal, flour, milk, baking powder, salt, sugar and sauteed onion in a large container. Cover and let sit overnight.
3. For the honey datil sauce: Combine the mayonnaise, sriracha, pepper sauce and honey in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
4. For the fresh horseradish aioli: Combine the mayonnaise, horseradish, relish, fresh horseradish root, pepper sauce and lemon juice in a large bowl and mix well. Refrigerate until ready to serve, preferably at least a few hours.
5. Make the hushpuppies: Dice the alligator, duck bacon and ham into small uniform pieces (about 1/4 inch). Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add the duck bacon and begin to cook.
6. When the bacon is about half cooked, about 4 minutes, add the alligator and stir to combine. Cook the alligator through, about 5 minutes, then add the country ham and cook over medium or medium-low until the ham is heated through, being careful not to overcook the bacon. Turn off the heat, remove the meat from the pan and let cool to room temperature. Add the meat to the cornmeal batter and mix to combine.
7. Heat 3 to 4 inches of the vegetable oil in a deep-fry pan to 320 degrees F.
8. Spoon 2-ounce balls of batter into the oil and cook until golden brown, about 5 minutes per batch. Remove to a plate lined with paper towels and let cool slightly before serving with the honey datil sauce and fresh horseradish aioli.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Alligator Hushpuppies recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Cornmeal – Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
• Grain Recipes
• Corn Recipes
• Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
• Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
• Deep-Frying