Ingredients

• For the hushpuppies:

  • 1 cup cornmeal

  • ¾ cup all purpose flour

  • ½ tsp baking powder

  • 1 tbsp brown sugar

  • 2 tsp salt

  • 1 tsp black pepper

  • 1 egg 

  • 1 cup buttermilk  

  • ½ tbsp hot calabrian pepper paste

  • 1 package Brami Hot Calabrian Pepper Lupini Beans

  • ½ cup gouda cheese; shredded

  • 1 fresno chili; minced

  • 1 shallot; minced

  • 1 clove garlic; minced 

  • 2 cups oil 

  For the dipping sauce:  

  • 1 cup plain greek yogurt

  • 2 tbsp honey 

  • 2 tsp red pepper flakes

  • 1 tsp salt 

  • 1 tsp black pepper

Instructions

1. In a bowl, whisk together the cornmeal, flour, baking powder, brown sugar, salt, and pepper. 

2. In a separate bowl, whisk together the egg, buttermilk, and hot calabrian pepper paste. 

3. Add the wet ingredients to the dry and stir until a combined batter forms. 

4. Stir in the lupini beans, cheese, chili, shallot, and garlic until evenly combined. 

5. Heat the oil in a large pan over medium heat. Use two spoons to scoop 2 tbsp sized balls of batter into the oil. Fry on one side for 5 minutes then flip and finish frying another 4 minutes. You will most likely need to fry the batter in 4-6 batches.

6. Remove the hushpuppies from the oil and place on a paper towel lined plate and immediately sprinkle with salt. 

7. In a small bowl, whisk together the yogurt, honey, red pepper flakes, salt, and pepper. 

8. Serve the hush puppies with the dipping sauce on the side.