Cheddar Jalapeno Hush Puppies

(Jill Churco)

Cook Time:

Prep Time:

Total Time:

Servings: 6

Ingredients:

1 cup yellow cornmeal

1 1/2 tablespoon all purpose flour

1 1/2 tablespoon tablespoons sugar

3/4 teaspoon coarse kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cayenne pepper

1/2 cup buttermilk, well shaken

2 tablespoon beaten egg

1 1/2 tablespoon chopped seeded jalapeño chile

5 Ounces extra sharp cheddar cheese, shredded

Canola oil or vegetable oil for frying

1 lime

1/2 cup mayonaise

1/2 cup sour cream

1/2 tablespoon lemon juice

1/2 tablespoon olive oil

3 tablespoon buttermilk

1/2 Small red onion

1/2 teaspoon kosher salt

1 Avocado (peeled, seeded and diced)

Preparation:

Whisk first 7 ingredients in a bowl just to to blend. Whisk buttermilk, egg, and jalapeno in small bowl to blend. Stir buttermilk mixture and cheddar cheese into dry ingredients.

Add about 1 1/2 inches of oil to a pan or dutch oven. Attach deep-fry thermometer to pan; heat oil to 320°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil.

Cook until golden, turning occasionally, about 3 minutes. Using slotted spoon, transfer hush puppies to paper towels and squeeze just a bit of fresh lime juice over the top while they are still warm.

For the Avocado Ranch dip, place all ingredients into the bowl of a food processor. Process until mixture is smooth and well blended. Serve alongside Hush Puppies.