Hushpuppies

• 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 scallions, thinly sliced
• 1 cup buttermilk
• 1 large egg, beaten
• 1/4 cup grated cheddar cheese

1. Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps.
2. (No one likes a lumpy hushpuppy.)
3. Mix in the remaining ingredients, stirring well to combine.
4. Dip 2 spoons into a mug of water (this allows the batter to come clean off).
5. Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches.
6. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness).
7. Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.
8. Photograph by David Malosh

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

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/hushpuppies-recipe.html (may not work)