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In the Oven: Chocolate Chip Hush Puppies

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Next up on the schedule: Chocolate Chip Hush Puppies. Fry or bake, posting date is August 28!

Note: there is an error in the recipe in the book – the pastry flour weight is incorrect. Corrected in the recipe below.

In the Oven: Chocolate Chip Hush Puppies
Author: Matt Lewis & Renato Poliafito
Serves: 24-30 hush puppies
Ingredients
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 1½ cups (170 g) pastry flour
  • 1½ cups (210 g) fine- to medium-grain cornmeal
  • 1 cup (220 g) firmly packed light brown sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 3 ounces (85 g) chocolate chips (about ½ cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (230 g) sour cream
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon pure maple syrup, plus more for serving (optional)
  • 2 teaspoons pure vanilla extract
  • Vegetable oil for frying
Instructions
  1. In a small shallow bowl, stir together the granulated sugar and cinnamon. Set aside.
  2. In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder, salt, and baking soda together, using your hands to rub most of the chunks of brown sugar into the flour mixture. Stir in the chocolate chips.
  3. In another large bowl, whisk together the egg, egg yolk, sour cream, butter, maple syrup, and vanilla.
  4. Make a well in the dry ingredients and pour the wet ingredients into the well. Using very clean hands, bring the ingredients together by pulling the dry ingredients from the sides into the wet ingredients in the middle and kneading gently until just combined; do not overmix.
  5. Pour 1 to 1½ inches (2.5 to 4 cm) of oil into a deep skillet or large pot (if you need to fill the pan more than halfway, choose a larger pan). Slowly heat the oil over medium-high heat until it registers 350°F (175°C) on a deep-fry thermometer. Line a plate with a double layer of paper towels and set it near your work area.
  6. Using a small ice-cream scoop with a release mechanism, scoop no more than 1 tablespoon of dough and release it into the hot oil (alternatively, you can use a spoon). Add a few more to the oil, but do not crowd the pot. Cook until the fritters have browned on one side, about 2 minutes. Using a slotted spoon or tongs, turn them over and continue to cook until browned, another minute; do not overcook. Use a slotted spoon to transfer the fritters to the prepared plate. Continue with the rest of the dough. Allow the fritters to dry for about 5 minutes. Working quickly, roll the hot fritters in the cinnamon-sugar mixture until coated. Serve immediately, with a side of maple syrup for dipping, if you like—they are dangerously good that way. (Alternatively, if you prefer not to fry, spoon the batter into greased muffin tins, filling each three-quarters full, sprinkle the tops with cinnamon-sugar, and bake at 350°F/175°C for 13 to 15 minutes.)
Notes
[i]How to store[/i]: Hot fritters are best right out of the pan, as they deteriorate in quality quickly after being fried; 2 or 3 hours is pushing it, but not unheard of.