A cross between a hush puppy and a muffin, these savory fried Jalapeño-Cheese Puffs get taken to the next level thanks to a quintessential Southern ingredient: pimiento cheese.
Jalapeno-Cheese Puffs
Makes about 30 puffs
Ingredients
- Vegetable oil, for frying
- 3 cups all-purpose flour
- ¼ cup plain yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 tablespoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 1 (12-ounce) container pimiento cheese*, room temperature, plus more for serving
- 2 large eggs
- 1 cup whole buttermilk, room temperature
- ¼ cup unsalted butter, melted
- ¼ cup minced seeded jalapeño
Instructions
- In a medium cast-iron Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 325°.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, paprika, and black pepper. In a large bowl, whisk together pimiento cheese, eggs, buttermilk, and melted butter until well combined. Stir flour mixture into cheese mixture just until dry ingredients are moistened; stir in jalapeño until well combined.
- Working in batches, using a 1½-tablespoon spring-loaded scoop, scoop dough into hot oil; fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve warm with additional pimiento cheese.
Notes
[i]*We used Palmetto Pimento Cheese.[br][/i]
