Crook’s Corner’s Hushpuppies

By LRay

The Local Palate, Feb/March 2014, page 120.

Ingredients

• 12 eggs
• 6 1/4 cups buttermilk
• 3 tablespoons, plus 1/4 teaspoon salt
• 3/4 cup chopped scallions
• 21 finely chopped jalapeños, seeds are fine
• 1 1/2 cups melted butter
• 9 cups grated sharp white cheddar cheese
• 12 cups white cornmeal
• Cocktail sauce or softened butter, for serving

Details

Servings 12
Adapted from localpalatemag.com

Preparation

Step 1

Directions

1. Whisk the eggs into the buttermilk in a large mixing bowl. Then whisk in the next four ingredients.
2. Switching to a spatula, fold in the cheese and then the cornmeal. The result will be between batter and dough. Allow to rest, refrigerated, for half an hour.
3. Drop walnut sized hushpuppies into 365 degree oil that is deep enough to float them. Cook for about 3
minutes, until pretty and brown and cooked through. Drain on paper towels.

At Crook’s Corner, we serve ours with our homemade cocktail sauce, but warm butter is good too.