Spinach Artichoke Hush Puppies

Servings

20 280-g servings

680 g GFS Chopped Spinach, thawed
680 g GFS Quartered Artichoke Hearts
340 g Chopped Garlic
to taste Kosher Salt
to taste Trade East Ground Black Pepper
720 g Yellow Cornmeal
360 g GFS All-Purpose Flour
270 g Grated Parmesan Cheese
700 ml Buttermilk
340 g GFS Cream Cheese
3 ct. GFS Large Shell Eggs
56 g Double Acting Baking Powder
30 ml Worcestershire Sauce
40 g Kosher Salt
8 g Trade East Ground Black Pepper
1.4 L Beef Au Jus
60 g Cornstarch
900 g GFS Unsalted Butter
28 g Fresh Italian Parsley
Gordon Signature Simpli-Fry Frying Oil

Recipe Preparation

1. Place the spinach and artichokes in separate colanders. Press out excess liquid. Pat dry with paper toweling. Add onions and garlic and season with salt and pepper. Using a food processor, pulse-chop to a coarse consistency. Transfer to an electric mixing bowl fitted with a paddle attachment.

2. Add the cornmeal, flour, Parmesan, buttermilk, cream cheese, eggs, baking powder, Worcestershire sauce and salt and pepper. Mix on low speed until blended. Cover and refrigerate. Allow to rest 30 minutes before use.

3. Place 120 ml of the au jus in a stainless steel mixing bowl. Add the cornstarch and whisk until smooth. Place the remaining amount of au jus in a sauce pot and bring to a boil. Whisk the cornstarch into the au jus. It should be thick enough to coat the back of a spoon. Simmer for 2 minutes. Allow to cool to room temperature.

4. Place the butter in a stainless steel mixing bowl fitted with a paddle attachment. Whip on high speed until soft. Place in a pastry bag and pipe 42 g of butter into ramekins. Ladle 15 ml of room temperature au jus on top of the butter. Cover with film wrap until needed.

To prepare à la carte:

1. Using an Orchid no. 40 disher, place 7 scoops of hush puppy mixture in a 350°F fryer filled with Gordon Signature Simpli-Fry Frying Oil.

2. Place the beef au jus butter ramekin in the center of a serving plate. Place the hush puppies around the ramekin. Garnish with parsley.