Southern Fried Mexico Fritters Food Talk

How does a warm, savory-filled, golden masa cake sound to you? I am definitely here for it!

Like Forrest Gump, I can remember my first hush puppy if I think hard enough. My mom said we could have two each, but when I asked for more, she told me that was all there was. I was disappointed! They were incredibly delicious—hot, crunchy, salty, and spicy. The smell was terrific, mainly served alongside Gulf flounder.

I only recall having them served at home a handful of times. My mother was not the cook in the house, so when my dad had the time, he made them. When I started a family, I would make them, but I would not perfect my craft until some years later. When you see Hush Puppies offered in a restaurant in the south, order them and rate them 1-10 like Keith Lee, then let me know who has the best. Even the top-ranked will not be as good as homemade food in your southern kitchen!

However, it wasn’t until a few years ago that I began to make these hush puppies a bigger deal. I started using more organic ingredients, creating unique fillings, and turning them into a main dish rather than just a side. I enjoy the entire experience—the smell, the appearance, the taste, the handling, and the presentation. These dishes turned out so well that I served them to all my adult children, family visitors, and traveling missionaries. Eventually, I shared my recipe in a cooking class I presented.

I am from Galveston, Texas, and along with our sister state of Louisiana, we proudly declare that we have the finest hush puppies the South has to offer, served alongside your seafood, Gulf of America Seafood that is most delicious. We pridefully state. In the South, hush puppies are typically made with chives and may include some bay seasoning. Hush Puppies are usually fried in these parts in an iron skillet, so greasy and full of bits, and it’s probably not seen soap in a coons age—those make the best riddles this side of the Pecos! Hush puppies are crispy on the outside, soft on the inside, and have a satisfying crunch that keeps you returning for more.

How They Got Their Name

The story of how hush puppies got their name comes from the idea that fishermen would throw small pieces of fried cornmeal batter to their dogs to quiet them down while they were cooking seafood, essentially telling them to “hush puppies!” This is most associated with Confederate soldiers feeding their dogs during the Civil War to avoid detection by Union soldiers.

 The Head Way of Hush Puppies

No matter what side of the fence your ancestors were on, these golden-brown delights have gained popularity worldwide And should soon be served in a kitchen near you!

Make everyday Taco Day

My favorite go to food is homemade crunchy tacos, not those from Taco Bell or store-bought Old El Paso shells. I’m talking about frying the shells in my kitchen and filling them with ground beef seasoned with cumin, paprika, garlic, salt, and pepper. I love topping them with crisp, fresh, ice-cold lettuce, juicy diced tomatoes, a sprinkle of shredded sharp cheddar cheese, a generous dollop of sour cream, and a hearty spoonful of salsa! My mouth waters just thinking about it.

Living close to the Mexican border means I can experience so many different kinds of tacos. Tacos can be filled with whatever ingredients are on hand—potatoes, meats, onions, sauces, cheese—the possibilities are endless! Every day can feel like Taco Tuesday.

I love tacos so much that in my wildest Old West saga, if I were ever caught rustling cattle and granted a last wish, I would ask for a homemade crispy taco, please!

Red Chili Sauce, it’s all in the sauce!

Lastly, I’m close enough to New Mexico to enjoy the flavors of homemade drinkable chili that I want to pour over everything. This drinkable chili isn’t the store-bought brand you find in a can; no, this is New Mexico style. It’s made from chili pods roasted in an iron skillet with that perfect char and then cooked with hearty, savory onions, peppers, and spices until everything is blended and served warm. It’s so delicious that it makes your heart sing. I could enjoy this sauce with just a homemade corn tortilla and butter and consider it a perfect meal. Homemade chili sauce really is that good!

The Finale

I’ve taken the selections mentioned above—the golden hush puppies, the crispy-filled taco, and the drinkable chili sauce—and created a fritter that will leave you wanting more!

Over the last few years, I’ve made these fritters both as a meal and as a tasty side dish. I’ve served them alongside homemade charro beans, soups, and mixed greens. Everyone who has tried these fritters has expressed their excitement about them. The aroma wafting from the kitchen upon entering the home, the delicious taste, and the overall comforting atmosphere make these fritters a delightful experience.

I recently offered a cooking class titled “Golden Masa-filled Fritters,” which was well received. For the filling, I chose a combination of organic refried beans, black beans, green chiles, diced onions, cilantro, and Muenster cheese. I also prepared homemade chili for dipping (full account below).

During the cooking demonstration, my goal was to show how easy this meal is to make and how it can taste just as good, if not better, when prepared at home. This not only saves you money but also allows you to use high-quality ingredients.

I topped the golden masa fritters with chopped cilantro, diced onions, and an avocado spread, all made in-house, along with a drizzle of chili. They were a hit and were quickly devoured!

It’s your turn to get in the kitchen and turn up the heat!

Before cooking, take a few moments to prepare your cooking space. Gather the following items: blender, large bowl, spices, cutting board, knife, kitchen towel, saucepan, frying pan, paper towels, serving plates, and dipping bowls.

Next, it’s time to head to the store.

To make the Corn Fritters, similar to those I demonstrated recently at Natural Grocers in Corpus Christi, TX, ensure you have all the ingredients on hand. It’s a good idea to visit the store a day or two in advance, wash your vegetables, and prep so your cooking day isn’t too hectic. Below, I’ve listed the ingredients I used.
Preparing the Pods
Remove the seeds from the chili pods and place the rinsed and dried pods in an iron skillet, which is my preference. Set the heat to low and turn them often until charred on all sides, but be careful not to let them burn. I also enjoy the flavors of charred onion, bell pepper, and garlic for a roasted salsa or sauce. The aroma is fantastic! You can achieve similar results in the oven as well.

First, lightly char the pods, remove them, and place them in a bowl. Cover the pods with boiling water and let them soak for 30 minutes. Meanwhile, add the remaining vegetables to a skillet with some oil and cook for a few minutes until softened.

Next, transfer the cooked vegetables to a saucepan along with the soaked chilis and the soaking water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 to 20 minutes.

Once completed, pour the mixture into a blender and blend until smooth. Strain the puree through a fine mesh sieve to remove any bits of skin, then serve warm.

To prepare the Masa, add salt to your dry mix and cool water. Form the mixture into a patty, fill it with the specified ingredients, fold it over, and fry it in a skillet with avocado oil until it is golden brown on both sides. Once cooked, remove the fritter and place it on a paper towel to absorb excess oil. While it’s still hot, sprinkle additional salt on top. Keep the fritters warm until you can serve them on a platter. Garnish with avocado, cilantro, and your homemade red chili sauce.

For the corn cakes, you will need the following ingredients: Bob’s Red Mill Golden Masa, filtered water, quality salt, and avocado oil for frying.

For the filling or toppings, gather these ingredients: organic black and refried beans, Muenster cheese, organic green chilis, fresh jalapeños, white onion, cilantro, and avocado.

For the red chili sauce, use the following ingredients: two green bell peppers, a whole peeled garlic bulb (or adjust to your taste), six to eight New Mexico dried chili pods, cumin, oregano, pepper, and salt. I rely on the smell and color tests rather than precise measurements.

I hope you create memorable cooking and dining experiences at home for your loved ones. Please share your all-time favorite dish; from one foodie to another, I would love to hear it.

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