Jalapeno Cheddar Hushpuppies

Jalapeno Cheddar Hushpuppies

What’s a big platter of freshly fried oyster without some hushpuppies?  Um, yes please.

Little fried balls oozing with cheese with a kick from Jalapeno.  Love bites.

Growing up our neighbor made the best hushpuppies – light, airy he made them by the hundreds.  He always sent us over a few dozen, they never lasted long.

I can only hope these are just as good as his were, but I did have to add my own personal spin on them.

Chile.

No surprise.  

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Jalapeno Cheddar Hushpuppies

Author: Vianney Rodriguez

Ingredients

• 1 cup yellow cornmeal
• 1 1/2 tablespoons all purpose flour
• 1 tablespoons sugar
• 3/4 teaspoon coarse kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 1 egg beaten
• 1 jalapeno chopped seeded
• 1 cup sharp cheddar cheese
• Oil for deep-frying

Instructions

1. In a large bowl sift together cornmeal, flour, sugar, salt, baking powder and baking soda.
2. In a separate bowl whisk together buttermilk, eggs and jalapeno and cheese.
3. Pour egg mixture into cornmeal/flour mixture and stir just until combined.
4. Heat oil on medium high heat, using a thermometer, to 350°.
5. Using a tablespoon drop batter, in batches into oil and fry until golden brown.
6. Drain on paper towels and keep warm in oven until ready to serve.