1 quart canola oil (for frying)
2 cups yellow cornmeal
1 tablespoon all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon light brown sugar
1 cup buttermilk
1 large egg
1 ounce Cabot Habanero Cheddar, grated (about ¼ cup)
BEGIN heating oil to 350°F, in heavy pot.
COMBINE cornmeal, flour, salt, baking powder and baking soda in medium bowl; add brown sugar, rubbing through sieve if lumpy, and stir together well.
BEAT together buttermilk and egg until well combined in another bowl. Stir buttermilk mixture into dry ingredients just until there are no visible lumps. Add cheese and mix thoroughly.
USE two spoons to carefully drop 1-inch balls of dough into hot oil, working in batches; fry until golden brown and crispy on outside, about 3 minutes.
TRANSFER cooked hush puppies to plate lined with paper towels with slotted spoon. Serve hot.
Try it with Cider-Brined Pork Chops.
Recipe courtesy of Stephanie's on Newbury.