Jalapeno Cheddar Hushpuppies
A spicy twist on the Southern classic with sharp cheddar and fresh jalapenos folded into the cornmeal batter. These bold flavored fritters add excitement to any cookout or fish fry.
Spicy cheesy cornmeal fritters with jalapeno and sharp cheddar baked inside.
Nutrition per serving
Ingredients
batter
mix-in
cooking
Instructions
Prepare the Mix Ins
Seed and finely dice the jalapenos. Shred the sharp cheddar cheese if not already shredded. Set both aside. Removing the seeds from the jalapenos controls the heat level so do not skip this step if you prefer a milder spice.
Make the Batter
In a large bowl whisk together the cornmeal, flour, baking powder, and half a teaspoon of salt. In a small bowl whisk the buttermilk and egg together. Add the wet ingredients to the dry and stir until just combined. Fold in the shredded cheddar and diced jalapenos gently.
Heat the Oil
Fill a heavy skillet or Dutch oven with vegetable oil to a depth of 3 inches. Heat over medium high heat until the oil reaches 365 degrees F. Test the temperature with a thermometer for best results before dropping in any batter.
Fry in Batches
Use a small cookie scoop to drop rounded tablespoons of batter into the hot oil, frying 6 to 8 at a time. Cook for 3 to 4 minutes turning occasionally until all sides are deep golden brown. The cheese inside will melt and create pockets of rich flavor throughout.
Drain and Serve
Lift the hushpuppies out with a slotted spoon and set on paper towels to drain. Season with a pinch of salt right away. Serve hot with cool ranch dressing, sour cream, or a drizzle of honey for a sweet and spicy contrast.
Substitutions
Common mistakes
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