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Arancini Hushpuppies MARIO BATALI, CARLA HALL

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These Arancini Hushpuppies are the best!

ingredients
RICE FILLING:
1 cup plain white rice (cooked)
1/2 cup mascarpone cheese
1 egg (plus 1 egg yolk)
3 tablespoons parsley (chopped)
1/2 cup fresh peas (shelled and blanched)
1/2 cup parmigiano-reggiano (grated)
kosher salt and freshly ground black pepper (to taste)
HUSHPUPPY BATTER:
2 cups cornmeal (divided)
1/2 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
4 eggs (separated)
1/4 cup vegetable oil (plus more to fry)
1 1/4 cup buttermilk
TARTAR SAUCE :
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon capers (chopped)
1 teaspoon shallots (minced)
1 teaspoon anchovy paste
1 tablespoon lemon juice
kosher salt and freshly ground black pepper (to taste)

directions
For Rice Filling: In a medium bowl, add all ingredients for rice filling together and stir to combine. Season with salt and pepper and refrigerate until mixture has stiffened, about 1 hour.
In a large pot or Dutch oven, preheat oil to 360ºF. Line a baking sheet with paper towels.
Using a cookie scoop, scoop the stiffened rice into 2-inch balls and place on a sheet tray lined with parchment paper. Refrigerate for another hour.
For Hushpuppy Batter: In a large bowl, add 1 1/2 cups cornmeal, flour, baking powder and salt and stir to combine. In another large bowl, add 2 egg yolks, buttermilk, vegetable oil, and whisk to combine. Pour the buttermilk mixture into the cornmeal mixture and stir to combine.
In the bowl of a stand mixer, fitted with the whisk attachment, add 4 egg whites and whisk until stiff peaks form. Working in batches, add the whipped whites to the cornmeal batter and gently fold to incorporate.
For Tartar Sauce: In a large bowl, mix all ingredients and stir well to combine. Season with salt and pepper to taste.
To Assemble: Place remaining 1/2 cup cornmeal in a baking dish. Roll the arancini in the cornmeal then dredge in the hushpuppy batter. Fry until golden brown, about 4-5 minutes or until the hushpuppy batter is golden brown and cooked through. Remove to the prepared baking sheet.
Serve with tartar sauce.
Tip: Use extra batter to make cornbread muffins!

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