Bacon and Smoked Cheddar Hushpuppies

Irv Miller

Ingredients:

For the hushpuppies:

1 cup yellow cornmeal
3/4 cup corn flour
1/2 cup all-purpose flour
4 teaspoons granulated sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Pinch cayenne pepper
1/2 cup yellow onion, diced small
1/2 red sweet pepper, finely diced
1 teaspoon finely diced jalapeño, seeds removed
1 large egg
2 teaspoons bacon fat, strained
6 slices smoked bacon cooked till crisp, chopped fine
1 cup buttermilk
1 cup grated smoked cheddar
Oil for frying

Instructions:

For the hushpuppies: Preheat frying oil to 360°F. In a medium-size mixing bowl, combine measured dry ingredients, using a balloon whisk to blend ingredients thoroughly. Make a well in the center. Add chopped onions, red sweet pepper, jalapeño, egg, bacon fat, chopped bacon, buttermilk and cheddar. Blend to make a stiff batter. Batter should easily fall from the scoop.

Use a 1-ounce scoop to portion batter and carefully release each hushpuppy into the hot oil, one at a time. Fry 3 1/2 minutes or until deep golden brown and floats. Place on paper towel to drain. Let rest for 5 minutes before serving.