I decided to make the jalapeño cheese hush puppies from “Cooking with Miss Quad: Live, Laugh, Love, and Eat.” I prepared them as described, except I fried them in canola oil. I liked using jalapeno peppers from the local farmers market. It added a nice freshness. I didn’t have a small ice cream scoop, so I formed a ball with a tablespoon – works just fine.
I loved this recipe. My puppies turned out big, deformed and delicious. I cooked most of them a light golden while others were darker. I preferred both because they had a crispy coating and a moist middle. They also had a great flavor, but not enough heat for my taste. I still recommend trying. It’s a step-up from traditional hush puppies. Plus, they paired well with turkey chili.
Makes 4 servings
INGREDIENTS
peanut or grapeseed oil for deep-frying
1 large egg
1 cup each buttermilk, yellow cornmeal, and shredded sharp cheddar cheese
3/4 cup all-purpose flour
1 teaspoon each baking powder and kosher salt
1 tablespoon sugar
1/4 cup diced scallions (about 4 scallions)
1 small jalapeño pepper, seeded and minced
PREPARATION
1. Heat the oil in a deep-fryer or large, heavy pot to 375°F.
2. Combine all the remaining ingredients in a large bowl. Use an ice-cream scoop to form balls of batter.
3. In batches of three or four at a time, place the balls into the hot oil.
4. Fry for 4 to 5 minutes, until golden brown, flipping to make sure they cook evenly. Drain on paper towels.
Recipe recreated by Rekaya Gibson from “Cooking with Miss Quad: Live, Laugh, Love and Eat.”
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