jalapeño, onion, and cheddar hushpuppies
PREP TIME 15 mins, plus resting, COOK TIME 15 mins
1 cup yellow cornmeal
1⁄2 cup self-rising flour
1 tsp baking powder
1 tsp sugar
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
freshly ground black pepper
1 cup finely grated sharp Cheddar cheese
1 large jalapeño or other mild green chile, finely chopped
4 large scallions, trimmed and finely chopped
1 cup buttermilk
1 3⁄4 pints (1 liter) peanut or sunflower oil, for frying
1 Sift the cornmeal, flour, baking powder, sugar, cayenne pepper, and salt into a large bowl and season well with black pepper. Add the cheese, jalapeño, and scallions and mix well to combine.
2 Whisk together the buttermilk and egg in a bowl. Make a well in the center of the dry ingredients and whisk in the buttermilk to form a thick batter. Leave to rest for 10 minutes.
3 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC), as shown in the technique on p144. Using a lightly greased tablespoon measurer, form small, rounded spoonfuls of the batter and drop them quickly into the hot oil.
4 Cook for 2–3 minutes, turning occasionally, until they are puffed up and golden brown all over. Remove the cooked hushpuppies from the oil with a metal slotted spoon and drain them on paper towels. Serve immediately.
When deep-frying, do not overcrowd the pan as the hushpuppies will not brown well. It is better to cook in batches. Never fill a pan more than half full with oil, as its level will rise when you add the hushpuppies, and could cause the hot oil to bubble over.
|jalapeño, onion, and cheddar hushpuppies|