Email to Cat      

Cheddar Cheese Hush Puppies

Source of Recipe


From "Prime Time Emeril" by Emeril Lagasse






List of Ingredients



• 1-1/2 cups yellow cornmeal
  
• 1/2 cup bleached all-purpose flour
  
• 2 tsp salt
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 3 ounces grated sharp Cheddar cheese (about 3/4 cup)
  
• 1/4 cup minced yellow onions
  
• 1-1/2 tsp minced jalapeños
  
• 1-1/2 Tbsp hot sauce
  
• 2 large eggs
  
• 1/2 cup buttermilk
  
• Vegetable oil for deep-frying
  
• 2 Tbsp Emeril's Essence (optional; recipe follows)
  






Instructions



1. 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.
   
   
2. Pour enough oil to come halfway up the sides of a large heavy pot or electric deep-fryer and heat over high heat to 360º F.
   
   
3. 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. Try these with hamburgers, fried fish, or fried chicken.
   
   Makes 18 hush puppies.
   
   ---
   
   EMERIL'S ESSENCE
   
   • 5 Tbsp sweet paprika
   • 1/4 cup salt
   • 1/4 cup garlic powder
   • 2 Tbsp freshly ground black pepper
   • 2 Tbsp onion powder
   • 2 Tbsp cayenne
   • 2 Tbsp dried oregano
   • 2 Tbsp dried thyme
   
   Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
   
   Makes about 1-1/2 cups.