Sunday, June 9, 2013

Kimchee Hush Puppies

Who doesn’t like deep-fried corn cakes? These savory hush puppies are made with kkakdugi (fermented Korean radish), grated Parmesan cheese and oregano. Served with curtido, a fermented slaw from El Salvador, and sweet cherry tomatoes they explode with flavor. They’re crisp and crunchy on the outside and moist and savory on the inside. Next batch I’m going to throw in some minced jalapeños and sopressata sausage.

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