Corn & Poblano Hushpuppies

These are a treat when local corn is in season. Freeze extra corn for winter so you can enjoy these year-round.
Photography By Chip Riegel | June 01, 2013


Lightly sauté chile in a teaspoon of oil until softened. Combine with remaining ingredients in a mixing bowl until well blended but do not over mix.

Let stand for 20 minutes.

In a fryer or heavy-bottomed pot, heat oil to 350° (if you don’t own a thermometer, place a cube of bread in the oil and if it browns quickly, the oil should be ready).

Carefully drop spoonfuls of batter (roughly 1–1½ inches in diameter) into oil, a few at a time so oil stays hot.

Gently fry until golden brown, using a slotted spoon to turn, browning evenly.

Remove to paper towels to drain.

Season with salt to taste and serve with Peppadew aïoli.

Serves 6.

Recipe by Chef/owner Nick Rabar, Avenue N American Kitchen, Rumford

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