Pulled Pork Hushpuppies

• 3 cups Oil For Deep Frying
• 1 cup Fine Yellow Corn Meal
• 3/4 cups All-purpose Flour
• 1 pinch Red Chili Flakes
• 1 teaspoon Salt
• 1/2 teaspoons Sugar
• 1/2 cups Red Onion, Finely Chopped
• 2 whole Scallions, Thinly Sliced
• 1 whole Serrano Chili, Seeded, Ribs Removed, Finely Chopped
• 1 cup Pulled Pork
• 1/2 cups Mexican Shredded Cheese
• 1 whole Egg, Beaten
• 1 cup Buttermilk

1. Begin by preheating your oil as you want to get it to around 350-375 degrees, on medium heat.
2. Take all of your ingredients and add them to a large mixing bowl.
3. Make sure you mix everything into a nice batter and that the flour and corn meal are fully incorporated.
4. Get a cup of water next to your mixing bowl and add two small spoons to the water.
5. Remove and take one spoonful of the thick batter, using the other spoon to make them into a nice football shape.
6. Carefully slide it into the hot oil, dip the spoons back in the water, and repeat.
7. The hushpuppies only take a few minutes to cook.
8. You should have a nice golden brown when they are ready.
9. Remove with a slotted spoon, and let any access oil drain on some paper towel.
10. Season immediately with salt.
11. Repeat the process with the remaining batter.
12. Now I know you should probably serve these with a nice fish dinner, or better yet a fried chicken dinner, but sometimes you cannot resist and must serve them as is.
13. These pork-filled hushpuppies will be a huge hit and a great surprise to those that are used to a simple cornmeal batter.

allpurpose, red chili flakes, salt, sugar, red onion, scallions, serrano chili, pulled pork, shredded cheese, egg, buttermilk

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pulled-pork-hushpuppies/ (may not work)