RECIPES

Cheddar Jalapeno Hush Puppies

hush_puppies640.jpg

 (Jill Churco)

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  • Cook Time

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  • Servings

    6

Ingredients

Hush Puppies

  • 1 cup yellow cornmeal
  • 1 1/2 tablespoon all purpose flour
  • 1 1/2 tablespoon tablespoons sugar
  • 3/4 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup buttermilk, well shaken
  • 2 tablespoon beaten egg
  • 1 1/2 tablespoon chopped seeded jalapeño chile
  • 5 Ounces extra sharp cheddar cheese, shredded
  • Canola oil or vegetable oil for frying
  • 1 lime

Creamy Ranch Avocado Dip

  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon olive oil
  • 3 tablespoon buttermilk
  • 1/2 Small red onion
  • 1/2 teaspoon kosher salt
  • 1 Avocado (peeled, seeded and diced)

Preparation

Step 1:

  • Whisk first 7 ingredients in a bowl just to to blend. Whisk buttermilk, egg, and jalapeno in small bowl to blend. Stir buttermilk mixture and cheddar cheese into dry ingredients.

Step 2:

  • Add about 1 1/2 inches of oil to a pan or dutch oven. Attach deep-fry thermometer to pan; heat oil to 320°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil.

Step 3:

  • Cook until golden, turning occasionally, about 3 minutes. Using slotted spoon, transfer hush puppies to paper towels and squeeze just a bit of fresh lime juice over the top while they are still warm.

Step 4:

  • For the Avocado Ranch dip, place all ingredients into the bowl of a food processor. Process until mixture is smooth and well blended. Serve alongside Hush Puppies.