Hush Puppies

• Peanut oil, for frying
• 1 cup yellow cornmeal
• 3/4 cup self-rising flour
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 small Vidalia onion, finely grated
• 4 green onions, thinly sliced
• 1 cup buttermilk
• 1 egg, beaten
• 1/4 cup grated cheddar cheese

1. Preheat the oil in a deep-fryer or Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
2. Whisk the dry ingredients together in a large bowl to get rid of the lumps.
3. (No one likes a lumpy hush puppy.)
4. Mix in the remaining ingredients, stirring well to combine.
5. Dip two soup spoons into a mug of water (this allows the batter to come clean off ).
6. Scoop up about 1 1/2 tablespoons of the batter, and carefully slide it into the hot oil, working in batches.
7. Fry the scoops of batter for 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness).
8. Remove, and drain on a paper-towel-lined sheet tray, seasoning with salt as soon as they come out of the fryer.

peanut oil, yellow cornmeal, flour, kosher salt, sugar, cayenne pepper, paprika, vidalia onion, green onions, buttermilk, egg, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/hush-puppies-384021 (may not work)