Pimento Cheese Hushpuppies Recipe
house-made pimento cheese | chile sauce
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Ingredients
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Hushpuppy Mixture
Chile Sauce
Method
Hushpuppy Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk together until evenly mixed.
- 2
Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk and egg until well blended. Stir in the pimento cheese and chopped green onions.
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix.
- 4
Rest the Batter
Let the hushpuppy batter rest for about 10 minutes while you prepare the oil for frying.
- 5
Heat Oil
In a large, deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- 6
Fry Hushpuppies
Using a small cookie scoop or spoon, drop heaping tablespoons of the batter into the hot oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per batch.
- 7
Drain
Remove hushpuppies from oil and place them on a paper towel-lined plate to drain excess oil.
Chile Sauce Preparation
- 8
Prepare Chile Sauce
In a small bowl, mix together the mayonnaise, sriracha sauce, lime juice, and chopped cilantro until smooth and well combined.