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Cheddar Cheese Hush Puppies




Source of Recipe


Prime Time Emeril Cookbook
Cheddar Cheese Hush Puppies

Ingredients needed:

1 1/2 cups yellow cornmeal
1/2 cup bleached all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 ounces grated sharp Cheddar cheese (about 3/4 cup)
1/4 cup minced yellow onions
1 1/2 teaspoons minced jalapeños
1 1/2 tablespoons Emeril’s Red Pepper Sauce or other hot pepper sauce
2 large eggs
1/2 cup buttermilk
Vegetable oil for deep-frying
2 tablespoons Creole Seasoning, (optional)

Mix the cornmeal, flour, salt, baking powder, and baking soda in a large mixing bowl. Add the cheese, onions, jalapeños, and hot sauce and mix well. Add the eggs, buttermilk, and 1/2 cup water. Mix well.

Pour enough oil to come halfway up the sides of a large heavy pot or electric deep fryer and heat over high heat to 360°F. In batches, without crowding, drop tablespoons of the batter into the hot oil. Deep-fry on all sides until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain.

Sprinkle with the Essence if you wish, and serve hot.

Yield: 18 hush puppies