Cheesy Deep-fried Buttermilk Jalapeño Hush Puppies Recipe

Cheesy you say?

Yes, but not that kind of cheesy. The bite on these puppies are much stronger than the bark. By adding mild shredded cheddar cheese to the mix it promotes a smooth and tasty transition for the taste buds as they also take-in the robust and spicy flavors of the chili peppers and onions.

Indescribably delicious! Bon appetite!

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 medium onion, finely chopped
1 (10 oz.) jar pickled jalapeno peppers, finely chopped
6 oz. shredded cheddar cheese
2 eggs
2 Tbsp. baking powder
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. garlic powder
buttermilk (or half and half)
cooking oil

Instructions

1. in a small deep-fry pot add about 4" of cooking oil (enough so the puppies can float to the top)
2. bring the heat up to about 365 degrees (between medium and high)
3. drain and finely chop the pickled jalapeno peppers and medium onion (I use a food chopper)
4. add all of the remaining ingredients (except the buttermilk) together and mix well
5. next, slowly and continuously add a little buttermilk (while stirring) until a smooth and barely liquid consistency is attained
6. drop 1 Tbsp. at the time, in groups of four, into the boiling oil (a small fry pot will suffice)
7. when the puppies float to the top, turn them over every few seconds and let them fry evenly on both sides 
8. when the puppies have reached a golden brown, remove and place onto a paper towel to absorb any excess oil 

Note: The secret to getting the batter just right is this: when you load a tablespoon full of the thick batter, and turn it upside down, it doesn't fall into the hot oil. However, if you turn the same spoonful of batter sideways, and it slowly pours out into the fry pot, then you have got it at the right consistency.

If your oil is sufficiently hot, it shouldn't take more than 3 or 4 minutes to fry each batch of 4.

Another variation of this recipe can be found here: Peño Puppies.

KT