I had some salami and some bleu cheese in the fridge and I was wondering what to do with it, so I came up with this exciting new recipe for salami, olive & Parmesan hush puppies with bleu cheese caper aioli. I was craving some good old fashioned comfort food and growing up Italian, foods like salami, polenta and of course pasta were always foods that put a smile on my face. I was also craving Southern food and when it comes to hush puppies, they are a true classic bite…deep friend cornmeal balls served usually with a fish fry with a crunchy outside and soft fluffy center dipped in tartar sauce along with battered fish….so, so good. My recipe is the marriage of the great south and Italy together in one bite, so roll out the red carpet because this will be an event to remember. When you dip your hush puppy in the Blue cheese caper aioli don’t forget to say “I do”, yes, I do believe you are going in my belly! Ha, ha, ha… Serve these at your next cocktail party or tapas party because you won’t forget these Mediterranean and Southern wonders of the world.
Salami, Olive & Parmesan Hush Puppies with Bleu Cheese Caper Aioli
Taking the comfort southern classic hush puppies and combining the Mediterranean flavors of Spanish olives and salami for an exciting cocktail tapas
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups polenta or course corn meal
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1/4 tsp coarse black pepper
- 1/2 cup grated Parmesan & Romano cheese blend
- 1 large egg, beaten
- 1 3/4 cup buttermilk
- 1/2 cup chopped green onions
- 1/2 cup diced salami
- 1/2 cup pitted Spanish olives with pimentos, chopped
- oil for frying
Bleu Cheese Caper Aioli
- 3/4 cup mayonnaise
- 1/2 tsp chopped garlic
- 1 1/2 tsp dried tarragon
- 1/4 tsp coarse black pepper
- 1 tbsp capers, rinsed and chopped
- 1 tbsp fresh lemon juice
- 3/4 cup crumbled bleu cheese
Instructions
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In a small bowl, combine the Bleu Cheese Caper Aioli ingredients together and stir well, cover and keep in the refrigerator until ready to serve
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In a medium mixing bowl, whisk together the flour, polenta, baking powder, baking soda, sugar, salt, cayenne pepper, black pepper and Parmesan/Romano cheese blend
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Combine the egg and buttermilk and mix well
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Add in the green onions, salami and chopped olives and stir to mix in well, the batter will be thick
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Pour oil into a heavy bottomed deep frying pan or Dutch oven and heat to 375 degrees and have a paper towel lined sheet pan ready near by but not to close to the cooking source, safety first
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Once oil has reached temperature, with a tablespoon or a small ice cream/cookie scoop, drop batter into hot oil making sure not to crowd the pan with too many, I dropped in 8 different spoonful’s
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Cook until golden brown on both sides, turning each one over with a wire mesh turner or slotted spoon until they are cooked through, this took a total of 4 minutes.
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Transfer hush puppies onto a paper towel lined sheet pan and keep warm in oven until ready to serve, repeat this step until all the hush puppies have been made
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I was able to make 38 hush puppies, just a little smaller than a golf ball
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Serve warm alongside the Bleu cheese caper aioli
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Serves 12 as an appetizer
This is a unique combination of flavors. I like that the aioli can be used as a spread too. I look forward to trying this recipe! Thanks for sharing.