Grilled Salsify, Corn and Bacon Hush Puppy with Salsify Honey Butter Dipping Sauce

Ingredients

• 1 tablespoon double-acting baking powder 
• 4 tablespoons butter 
• 1 cup buttermilk 
• 1 tablespoon cayenne 
• 4  salsify stalks 
• 2 strips bacon cooked chopped
• 1.5 cups cornmeal 
• 1  ear corn 
• 1  eggs lightly beaten
• 0.5 cup flour all-purpose
• 0.5 cup honey 
• 4 servings kosher salt and pepper black freshly ground
• 4 servings olive oil 
• 4 servings vegetable oil; peanut oil preferred for frying
• 3 tablespoons sriracha 
• 2 stalks salsify peeled sliced in half
• 2 stalks salsify peeled sliced in half

Equipment

• bowl
• frying pan
• sauce pan
• grill
• dutch oven

Directions

1. Preheat the grill to high.
2. In a large bowl, toss the salsify and corn with a little olive oil and some salt and pepper.
3. Add the salsify and corn to the grill, grilling on all sides until the salsify is fork tender and the corn looks charred.
4. Remove from the grill.
5. Slice the corn kernels off the cob into a bowl. Chop the salsify into small cubes.
6. Add to the bowl. Season with salt and pepper.
7. In another bowl, mix the buttermilk with the egg.
8. Add to the salsify and corn, mixing to incorporate.
9. Add the cornmeal, flour, baking powder, 1 teaspoon salt and bacon.
10. Mix together to form a thick batter.
11. Heat enough peanut oil to fry in a Dutch oven or cast-iron skillet to 350 degrees F. Drop golf ball size balls of batter in the oil, cooking until golden brown, 5 to 7 minutes.
12. Remove from the fryer, sprinkle with salt and drizzle with Salsify Honey Butter Dipping Sauce.
13. Fill a medium saucepan with water and bring to a boil. Break the salsify stalks in half to release the milk inside, and boil for 10 minutes. Simmer for another 5 minutes. Take 1 cup of salsify stock and pour into another saucepan. Then add the honey, butter, sriracha, and cayenne. Season with salt and pepper. Bring back to a boil and simmer for another 10 minutes to allow the flavors to blend.