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Recipe

Aged-Cheddar Hush Puppies

By Bryan Voltaggio From Moveable Feast Season 4, Ep.5
Colin Clark

Servings: 8 to 10

As Cheddar ages, its flavor sharpens. The mildest are aged for only 2 to 3 months, but Cheddar can be aged for upwards of 2 years or more.

Ingredients

  • 2-3/4 cups (6-3/4 oz.) fine stone-ground cornmeal (preferably Indian Head)
  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp. granulated sugar
  • Fine sea salt and freshly ground pepper
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs, beaten
  • 1-1/2 cups well-shaken buttermilk
  • 1/2 cup whole milk
  • 1-1/2 cups coarsely grated aged Cheddar, preferably Kerry Gold (use the largest holes on a box grater)
  • 1/4 cup finely sliced chives
  • 8 to 10 cups vegetable oil, for frying

Preparation

  • Position a rack in the center of the oven and preheat the oven to 200°F. Set a wire rack over a rimmed baking sheet. Set aside.
  • Whisk together the cornmeal, flour, sugar, 1-1/2 tsp. salt, 1 tsp. pepper, the baking powder, and baking soda in a large bowl. Set aside.
  • In a medium bowl, whisk together the eggs, buttermilk, and milk. Fold in the cheese and chives with a spatula. Add the wet ingredients to the dry ingredients and fold together gently until just combined. The batter will be very thick. Let the batter sit for 5 minutes.
  • Meanwhile, affix a deep fat/candy thermometer to the side of a 5-1/2- to 6-quart Dutch oven or other heavy-duty pot. Pour in the oil and heat to 350°F.
  • Using a 1-1/4-inch ice cream scoop, scoop slightly heaping balls of batter and gently lower into the hot oil. Fry 6 to 8 pieces at a time so as not to overcrowd the pot. Fry to a deep golden brown, about 3 minutes. If the balls begin to stick together during the frying process, gently separate them with a slotted spoon.
  • Remove the hush puppies from the oil and keep warm on the prepared rack in the oven until all the hush puppies are fried. Serve right away.

Reviews

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Reviews

  • user-369206 | 01/15/2017

    While pretty good just cooked, they end up being fairly bland. Tried them with a little honey and that made them better. If you're going to make them, I suggest only making enough to eat right away and then when you want more, make some more then, as they're much better just cooked.

  • suthersm | 11/14/2016

    These were, surprisingly, not good. They were bland and under salted. The aged cheese gave them a slightly bitter note that might have been interesting with other flavors. I wonder if the cornmeal measurement is off - 6.75 oz is more like 1.75 cups. I used the 2.75 as directed so maybe that was the problem? Texture seemed right though so it might have been too wet with only 1.75 cups of cornmeal.

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Season 4 Extras

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In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

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