This hybrid was inspired by Southern hushpuppies and traditional cornbread. Fusing the two and creating a new favorite is right up Chef Carlos SanMartano’s alley at Salt & Cleaver. His sophisticated take on finger food is easy to create in your own kitchen. Follow the recipe below and trot these puppies out at your next tailgate party. Dip corn pups in traditional ketchup or serve with your choice of spread to make it even more unique.
1 lb. ground turkey meat
1 t. salt
1 t. pepper
1/2 c. garlic, chopped
1/2 c. onion, chopped
1 T. parsley, chopped
Place ingredients in a bowl and mix well. Roll into 3-ounce balls. Set aside.
1 c. flour
1 c. cornmeal
1 t. baking soda
1 t. sugar
2 c. ice-cold soda water
In a large bowl, mix together dry ingredients. Add eggs and gently incorporate. Slowly pour soda water into mixture until smooth.
Dunk meatballs into tempura batter and then directly into a pan of 350-degree oil. Fry until lightly golden brown.
Executive Chef Carlos SanMartano
Salt & Cleaver
3805 Fifth Ave., San Diego, CA 92103