Cheddar Poblano Hush Puppies Recipe

Prepare dry ingredients

In a large mixing bowl whisk together 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp sugar and 1 tsp kosher salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk together 1 cup buttermilk, 1 large egg, and 2 tbsp melted cooled unsalted butter until smooth.

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix — the batter should be thick but spoonable. If it seems extremely dry, add up to 1-2 tbsp additional buttermilk.

Fold into the batter 1 cup shredded sharp cheddar, the roasted/diced poblano (about 1 pepper), 3 tbsp finely chopped green onion, 2 tbsp chopped cilantro (if using) and 1/2 tsp freshly ground black pepper. Taste a small pinch of batter and adjust salt if needed; batter should be seasoned slightly salty because cheese and frying will mellow saltiness.

Let the batter rest 5–10 minutes at room temperature to hydrate the cornmeal. The batter will thicken slightly — if it becomes too stiff to drop, stir in up to 1 tbsp buttermilk.

Heat the oil in a heavy 3- to 4-quart pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. You want enough oil so hush puppies can float without touching the bottom (about 2–3 inches deep).

While oil heats, set up a wire rack over a rimmed baking sheet lined with paper towel to drain finished hush puppies.

With a small cookie scoop (1 1/2 tbsp) or two spoons, drop rounded spoonfuls of batter into the hot oil, taking care not to overcrowd the pot. Fry in batches of 8–10 depending on pot size, maintaining oil temperature at 340–360°F (170–180°C).

Fry, turning occasionally, until golden brown and cooked through, about 2 1/2–3 1/2 minutes per batch. Internal texture should be tender with a crisp exterior. Use a slotted spoon to transfer hush puppies to the prepared rack; immediately sprinkle lightly with kosher salt to taste.

Repeat frying with remaining batter, allowing oil to come back to temperature between batches. If the hush puppies brown too quickly, lower heat slightly; if they take too long to brown, raise heat a bit.

Let hush puppies drain briefly on the rack (1–2 minutes) then transfer to a serving platter. Serve warm with lime wedges and crema or spicy mayo for dipping. Squeeze a little lime over a few for brightness.

Any leftover hush puppies can be reheated in a 375°F (190°C) oven for 6–8 minutes to crisp the exterior. Consume within 1–2 days for best texture.