Prep Time: 10 minutes
Cook Time: 20 minutes
Make-Ahead: Hush puppy batter can be made up to 4 hours ahead of frying, covered and refrigerated.
Canola oil, for deep-frying
1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1 tbs. sugar
2 tsp. baking powder
1/4 tsp. cayenne
1 cup buttermilk
2 large eggs, beaten to blend
1/2 cup shredded white cheddar cheese
1 red or green jalapeño, seeded, finely chopped
3 tbs. melted butter
- In large bowl, whisk cornmeal, flour, sugar, baking powder, cayenne, 2 tsp. salt, and 1/2 tsp. black pepper. Make well in center of dry ingredients in bowl. Add buttermilk and eggs, and using rubber spatula, stir into dry ingredients to form batter. Fold in cheese, jalapeños, and melted butter, being careful not to overmix.
- Add enough oil to reach halfway up the side of the Curtis Stone 4.5-qt. Wok/Saute Pan. Heat oil to 350°F.
- Working in batches and using 3/4 oz ice-cream scoop or heaped tablespoon, drop batter into oil. Cook, turning hush puppies frequently, for 3 to 4 minutes, or until they are puffed and golden brown. Using slotted spoon, transfer to paper towels to drain. Rest 2 minutes before serving.