Yield: 6-8 servings

Sweet Southern Zucchini & Cheddar Hush Puppies

Sweet Southern Zucchini & Cheddar Hush Puppies

Ingredients

  • 1/4 cup finely minced onion
  • 1 3/4 cups yellow cornmeal*, I only use Indian Head Stone Ground because it's a finer grain
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. regular table salt
  • 1/2 tsp. celery salt
  • 1/8 tsp. creole seasoning
  • 2 1/2 Tbl. sugar for "moderately sweet", see note below
  • 1/2 tsp. onion powder
  • 1 extra-large egg, lightly beaten
  • 1/2 cup grated zucchini, squeeze out excess liquid
  • 1/2 cup grated cheddar
  • 1 1/4 cups buttermilk
  • vegetable oil, for frying

Instructions

  • Very finely chop onion or chop in a mini food processor.
  • Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl.
  • In another medium-sized bowl, whisk the egg, then whisk in buttermilk. Stir the egg mixture into the flour mixture just until mixed well. Fold in zucchini and cheddar well. Cover and chill 30 minutes.
  • Heat 2 inches of vegetable oil in a large pot or deep cast iron skillet ("chicken fryer") over medium heat until a deep-fry thermometer registers 350º F. (Or use a deep fryer).
  • Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until deep golden brown, about 8 minutes per batch (return the oil to 350º F between batches).
  • Transfer using a slotted spoon or mesh strainer to a paper towel-lined cooling rack placed over a baking sheet.
  • Let rest a few minutes before serving as these will be very hot!
  • Serve with ketchup, barbecue sauce, sriracha, honey or maple syrup if desired.

    • Notes

    *Use less sugar if preferred, and for those who like it sweeter, you can add up to a 1/4 of a cup for "southern sweet"! ;)