Artichoke Hush Puppies

Ima tell you true, these fuckers are ugly. They look like goo going in the pan and not much better coming out, but despite all that, I think they are delicious. And when I need to sneak some vegetables into the game, this is the route I go.

You’ll need a jar of artichoke hearts, drained. Pop the whole thing in a food processor and really whip them up until they are very creamy. Add a little salt, a good, solid dash of Old Bay and 2 Tablespoons of Mayonnaise. (I’ve been using Vegenaise and it adds a certain something, don’t ask me why). Whip it all up again.

Transfer to a bowl and add about ¼ cup of corn meal. You could easily use breadcrumbs, but I have the whole gluten-free thing going on so I have had to improvise. You want the corn meal to soak up just a little of the liquidity, but it will not drastically dry out the texture. Refrigerate for an hour or so.

When you are ready to cook, heat a non-stick (that’s important) pan with about ¼ inch deep Olive Oil. Take the oil to heat, but not to smoke. Using two spoon, shape the puppies like you would drop cookies and drop them into the oil. DO NOT MOVE THEM until you see a light brown crust forming on the bottom, otherwise they will break apart. Once this crust has formed, press them lightly down to flatten and then turn them over, creating a crust on all sides.

Pull from the pan and drain on a paper towel or paper bag.