Taking the comfort southern classic hush puppies and combining the Mediterranean flavors of Spanish olives and salami for an exciting cocktail tapas
In a small bowl, combine the Bleu Cheese Caper Aioli ingredients together and stir well, cover and keep in the refrigerator until ready to serve
In a medium mixing bowl, whisk together the flour, polenta, baking powder, baking soda, sugar, salt, cayenne pepper, black pepper and Parmesan/Romano cheese blend
Combine the egg and buttermilk and mix well
Add in the green onions, salami and chopped olives and stir to mix in well, the batter will be thick
Pour oil into a heavy bottomed deep frying pan or Dutch oven and heat to 375 degrees and have a paper towel lined sheet pan ready near by but not to close to the cooking source, safety first
Once oil has reached temperature, with a tablespoon or a small ice cream/cookie scoop, drop batter into hot oil making sure not to crowd the pan with too many, I dropped in 8 different spoonful’s
Cook until golden brown on both sides, turning each one over with a wire mesh turner or slotted spoon until they are cooked through, this took a total of 4 minutes.
Transfer hush puppies onto a paper towel lined sheet pan and keep warm in oven until ready to serve, repeat this step until all the hush puppies have been made
I was able to make 38 hush puppies, just a little smaller than a golf ball
Serve warm alongside the Bleu cheese caper aioli
Serves 12 as an appetizer