Smoked Bacon Cheddar Hush Puppies

• 8 ounces, weight Smoked Bacon Cheddar Cheese (I Use Cabot)
• 3 cups Or More Vegetable Oil For Frying
• 3/4 cups Cornmeal
• 3/4 cups Flour
• 1-1/2 teaspoon Baking Powder
• 3/4 teaspoons Salt
• 1 whole Egg
• 3/4 cups Milk
• 1/4 cups Ricotta Cheese

1. Note: This recipe requires a small ice cream scoop with spring-loaded scoop (1 tablespoon or half-ounce capacity) to form batter.
2. Cut cheese into 24 cubes, 3/4 inch in size. Make sure they are smaller than the diameter of the ice cream scoop.
3. Add oil to a 9-inch frying pan. Heat to 360u0b0F.
4. Combine cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk egg, milk, and ricotta cheese. Stir into dry ingredients until just combined.
5. Scoop batter up with ice cream scoop. Insert cheese, avoiding hitting the sides of the ice cream scoop. Cover any exposed cheese with batter. Drop into hot oil. Cook for about 3 minutes or until golden brown, turning hush puppies to cook evenly. Drain on paper towels. (Note: Cook in 3 batches.)
6. Serve immediately. Makes 24.

cheddar cheese, vegetable oil, cornmeal, flour, baking powder, salt, egg, milk, ubc

Taken from tastykitchen.com/recipes/breads/smoked-bacon-cheddar-hush-puppies/ (may not work)