(Gluten/Dairy-Free) Hush Puppies w/ Green Tomato Jam

Recipe printed from chiknpastry.com

(Gluten/Dairy-Free) Hush Puppies w/ Green Tomato Jam
Adapted from Food & Wine, July 2010; makes ~3 dozen

hush puppies
1 c yellow cornmeal
1 c all purpose gluten-free flour (or regular ap flour)
3 T sugar
1 T kosher salt
1 T baking powder
1 c plain soy milk (or 1% milk)
3 T vegan butter spread (or butter), melted

2 lbs green tomatoes, 1/2-inch dice
1/2 c honey
1/2 c apple cider vinegar
1/4 c sugar
1 T fresh ginger, minced
1 garlic cloves, minced
1 1-inch cinnamon stick
1 1/2 t g cumin
1/4 t cayenne pepper
canola oil, for frying

In a large bowl, whisk the cornmeal with the flour, sugar, salt and baking powder. Add the egg, soymilk and melted butter and whisk until smooth. Cover and refrigerate the hush puppy batter for at least 1 hour (can refrigerate overnight, if needed). 

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.

Preheat the oven to 400°. In a large saucepan, heat 2 inches of oil to 350°. 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 (or, reheat when ready to serve). Serve them with the green tomato jam.