Ingredients
1 c. yellow cornmeal
1 c. all-purpose flour
3 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. baking powder
1 large egg
1 c. milk
3 tbsp. unsalted butter
2 lb. Green Zebra tomatoes
1/2 c. honey
1/2 c. apple cider vinegar
1/4 c. sugar
1 tbsp. finely grated fresh ginger
1 clove garlic
1 cinnamon stick
1 1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
salt
vegetable oil
Preparation
Step 1Prepare the hush puppies: In a large bowl, whisk the cornmeal with the flour, sugar, salt, and baking powder. Add the egg, milk, and melted butter. Whisk until smooth. Cover and refrigerate the hush puppy batter for at least 1 hour.Step 2Meanwhile, make the jam: In a medium saucepan, combine the diced tomatoes with the honey, vinegar, sugar, ginger, garlic, cinnamon stick, cumin, and cayenne. Bring to a boil and simmer over moderately low heat, stirring occasionally, until thick and jammy, about 40 minutes. Discard the cinnamon stick. Season the tomato jam with salt. Transfer the jam to a bowl and let cool.Step 3Preheat the oven to 400 degrees F. In a large saucepan, heat 2 inches of oil to 350 degrees F. Set a rack over a large rimmed baking sheet and place near the stove. Stir the hush puppy batter. Drop tablespoon-size balls of batter into the hot oil, about 6 at a time, and fry, turning a few times, until they’re deeply browned and cooked through, about 3 minutes. With a slotted spoon, transfer the hush puppies to the rack to drain. Repeat with the remaining batter. When all of the hush puppies have been fried, reheat them in the oven for about 3 minutes, or until they’re hot. Serve them with the green tomato jam.
