Bacon cheddar hush puppies
The smell of spring—and bacon grease—is in the air, and both are equally intoxicating. If you care to fill your kitchen with the latter, these little fried morsels will do the trick. While I’m tempted to recommend them alongside more fried food (fried chicken anyone?) they’ll probably seem less gluttonous as an appetizer shared among friends. I had to troubleshoot a little with these because my first batch was a little dry, so I suggest dropping one in the frying pan first to test, then adding a little more butter, cheese or perhaps a little dollop of sour cream to the batter if you need to moisten them up a bit. I served mine with some garlic-herb aioli, but I suspect they’d be even better with a really creamy ranch dip.
|Bacon cheddar hush puppies||
- 1/3 cup cornmeal, plus extra for coating
- 1 1/2 cup flour
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1 tablespoon garlic powder
- 2 teaspoons pepper
- 1/2 cup buttermilk
- 3 eggs, lightly beaten
- 2 cups sharp cheddar
- 1 package bacon (12 oz or so), cooked and crumbled
- 1 stick melted butter
- Combine all ingredients.
- Form dough into 1-2 inch balls. They will be a little gloppy, which is what you want, so roll them in a little corn meal to help them keep their shape and to keep from sticking to the plate.
- Fry in small batches in oil over medium heat (keep temperature at around 350 degrees) for about 3-4 minutes per batch or until a deep golden brown.
- Drain on paper towel and serve immediately with ranch. You can also save them and store in the fridge for a day or two, then heat them up in the oven at around 375 degrees for 10-15 minutes.