Okay, I just watched LAST week’s Top Chef episode, so I’m not even going to bother with any sort of recap, since you all know what happened anyway and the stupid finale is on TV tonight. I will again refer you to Jordan Baker’s awesome recap if you are looking for humorous commentary about the show. The best part of the episode for me? Drooling at all of the street food and hearing my husband say, “I really want to go to Singapore.” Yes, please, how about tomorrow? I will call Seetoh and see if he is available.
Anywho, now that Kelly is no longer contributing her bitchitude and uber-obvious statements to the entertainment magic that is TC, we can move on to more important topics. Like…hush puppies! As happens sometimes, I was in the mood to deep-fry something recently, and this recipe from Bon Appetit seemed like the perfect choice.
Sadly, though, I was a little disappointed with the final product. Yes, they fried up nicely and had good texture, and sure, any kind of fried carbohydrate is going to go over well in my household. But in terms of flavor, these hush puppies weren’t really barking (sorry, just had to). Perhaps an even finer chop on the jalapenos would have more evenly distributed the heat? Perhaps some kind of additional element was needed, like onion or garlic or crushed red pepper? I am convinced that if I play around with the recipe, I can figure out a way to make these puppies great. To be continued…
If YOU try this recipe and figure out what’s missing, do let me know!
Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients. Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels.