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Recipe Detail Page
Cheddar Hush Puppies with Charred Jalapeño Mayo
Summer 2014
These crunchy bites look a bit like popcorn, making them a perfect first bite for a movie night. They can be made up to 30 minutes in advance and kept warm in a 200°F (100°C) oven until all of your guests have gathered.
Makes 48
1 large jalapeño
½ cup (125 mL) mayonnaise
1 tsp (5 mL) lime zest
1 tsp (5 mL) lime juice
1 clove garlic, finely chopped
1½ tsp (7 mL) freshly ground black pepper, divided
1¼ cups (310 mL) fine cornmeal
½ cup (125 mL) all-purpose flour
1 tsp (5 mL) sugar
1 tsp (5 mL) salt
2 tsp (10 mL) baking powder
4 green onions, finely chopped
1 cup (250 mL) shredded old cheddar
1 egg, lightly beaten
⅔ cup (150 mL) lager beer such as Heineken
Vegetable or canola oil for deep frying
1 Heat a small frying pan over medium-high and dry-fry the jalapeño, turning from time to time, until charred and soft, 7 to 8 minutes. Remove to a board, cut in half lengthwise and scrape out seeds; finely chop.
2 In a small bowl, combine jalapeño, mayonnaise, lime zest and juice, garlic and ½ tsp (2 mL) black pepper. Cover and refrigerate until ready to serve hush puppies.
3 In a medium bowl, whisk together cornmeal, flour, sugar, salt, remaining pepper and baking powder. Stir in green onions and cheddar. In a separate small bowl, combine egg and beer; pour over cornmeal mixture and stir until just combined.
4 Heat a 2-inch (5-cm) depth of oil in a medium saucepan to 375°F (190°C). Using your fingers, gather 2 tsp (10 mL) dough and roughly form into a ball. Drop into oil and, working in batches, portion remaining dough and fry for 2 to 3 minutes or until hush puppies are golden and crisp. Remove with a slotted spoon to a paper-towel-lined baking sheet.
5 Serve alongside the charred jalapeño mayo for dipping.
Makes 48
