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1
Special equipment: a deep-fry thermometer
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2
For the hushpuppies: Heat 1 tablespoon olive oil in a large skillet over medium heat.
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3
Add the onion and cook until beginning to show color, about 8 minutes.
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4
Let cool completely.
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5
Combine the creamed corn, cornmeal, flour, milk, baking powder, salt, sugar and sauteed onion in a large container.
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6
Cover and let sit overnight.
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7
For the honey datil sauce: Combine the mayonnaise, sriracha, pepper sauce and honey in a large bowl and mix well.
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8
Refrigerate until ready to serve, preferably at least a few hours.
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9
For the fresh horseradish aioli: Combine the mayonnaise, horseradish, relish, fresh horseradish root, pepper sauce and lemon juice in a large bowl and mix well.
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10
Refrigerate until ready to serve, preferably at least a few hours.
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11
Make the hushpuppies: Dice the alligator, duck bacon and ham into small uniform pieces (about 1/4 inch).
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12
Heat 2 tablespoons olive oil in a large pan or skillet over medium heat.
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13
Add the duck bacon and begin to cook.
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14
When the bacon is about half cooked, about 4 minutes, add the alligator and stir to combine.
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15
Cook the alligator through, about 5 minutes, then add the country ham and cook over medium or medium low until the ham is heated through, being careful not to overcook the bacon.
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16
Turn off the heat, remove the meat from the pan and let cool to room temperature.
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17
Add the meat to the cornmeal batter and mix to combine.
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18
Heat 3 to 4 inches of the vegetable oil in a deep-fry pan to 320 degrees F.
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19
Spoon 2-ounce balls of batter into the oil and cook until golden brown, about 5 minutes per batch.
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20
Remove to a plate lined with paper towels and let cool slightly before serving with the honey datil sauce and fresh horseradish aioli.
