Pimento Cheese Stuffed Hush Puppies

Ingredients

• 2 cups extra-sharp cheddar cheese, finely shredded
• 4 oz cream cheese, softened
• 1/2 cup diced pimentos, drained and patted dry
• 1 1/2 cups yellow cornmeal, stone-ground
• 1/2 cup all-purpose flour
• 1 cup buttermilk
• 1 large egg, lightly beaten
• 1 tbsp baking powder
• 1/4 tsp cayenne pepper
• 2 tbsp grated sweet onion
• 1 tsp kosher salt
• 1 quart peanut oil for deep frying

Instructions

1. 1

   Prepare the pimento cheese by mixing the cheddar, cream cheese, and pimentos until smooth; roll into 1/2-inch spheres and freeze for 45 minutes until solid.

2. 2

   In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cayenne pepper to ensure even distribution of leavening agents.

3. 3

   In a separate vessel, combine the buttermilk, beaten egg, and grated onion, then fold into the dry ingredients until just moistened.

4. 4

   Heat the peanut oil in a heavy-bottomed Dutch oven to exactly 365 degrees Fahrenheit, using a candy thermometer to monitor stability.

5. 5

   Working quickly, take a frozen pimento cheese sphere and encase it in approximately 1.5 tablespoons of the cornmeal batter, ensuring no cheese is exposed.

6. 6

   Carefully drop the stuffed balls into the hot oil in batches of four to avoid dropping the oil temperature significantly.

7. 7

   Fry for 3 to 4 minutes, rotating occasionally, until the exterior is a deep golden brown and the cheese core has reached a molten state.

8. 8

   Drain on a wire rack over paper towels and season with a final pinch of salt while hot; serve immediately for the best texture.