Smoked Bacon & Ricotta Hush Puppies Recipe

Dry mix

In a large bowl whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, sugar and sea salt until evenly combined.

Ricotta & wet mix

In a separate bowl whisk the whole milk, buttermilk and egg until combined. Add the ricotta and whisk gently until mostly smooth — small curds are fine. Stir in the shredded cheddar, sliced scallions, minced chives, smoked paprika and black pepper.

Combine batter

Make a well in the dry ingredients and pour in the wet ricotta mixture. Stir with a rubber spatula or wooden spoon just until the flour is incorporated. Fold in the cooled, chopped bacon pieces (see Bacon & Flavor). The batter should be thick and spoonable; if too stiff, add up to 1–2 tablespoons milk. Do not overmix.

Cook and chop bacon

Dice the bacon into roughly 1/4–1/2 inch pieces. In a skillet over medium heat, cook the bacon until crisp and browned, rendering fat, about 8–10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Reserve 1 tablespoon of the bacon fat and discard or save the rest for another use.

Season bacon

While bacon is warm, toss the cooled pieces with Worcestershire sauce and optional hot sauce to add an extra layer of smoky-salty flavor. Let cool completely before folding into the batter so it doesn't melt the ricotta.

Heat oil

Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat over medium-high to reach 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small drop of batter— it should sizzle and bubble steadily and brown in about 60 seconds.

Fry hush puppies

Using two spoons or a small cookie scoop (about 1–1.25 tablespoons batter per hush puppy), carefully drop rounded mounds of batter into the hot oil, working in batches to avoid crowding. Fry 3–4 minutes per batch, turning occasionally with a slotted spoon, until deep golden brown and cooked through. Internal temperature should be about 190°F (88°C) if checked. Adjust heat as needed to maintain 325–350°F (160–175°C) during frying.

Drain and season

Transfer cooked hush puppies to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a pinch of finishing salt or flaky sea salt.

Serve

Serve warm with lemon wedges on the side. These hush puppies pair well with tartar sauce, remoulade or a honey-sriracha drizzle. Leftovers keep refrigerated in an airtight container for 2 days — re-crisp in a 375°F (190°C) oven for 6–8 minutes.