Spicy Superbowl

Football is great, but who are we kidding? Superbowl is about the snacks! Chili, nachos, and dips galore are standard fare for any Superbowl get-together, so my goal was to make something that complemented those items but still had a little bit of its own personality. 

In an homage to North Carolina where I was first introduced to hush puppies, this spicier version adds a little bit of interest.  I have to admit that I have never fried anything before, and I quickly learned that oil heats up quickly and can get TOO hot to cook in. It's ok-I also learned that overcooked hush puppies are still yummy. 

Another lesson learned: If you put a kernel of unpopped corn in the oil, the kernel will pop when the oil reaches ~350F. Eat the kernel and get to popping!  I don't know how much deep frying I'll be doing in my life, but this seems much more fun than using a thermometer!

Spicy, savory, and easy to grab and go as the big play is coming on the screen...these little guys are winners.

Jalapeno-Cheddar Hush Puppies

1 cup yellow cornmeal
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
1 egg
2 chopped, seeded jalapeño chile
1 cup shredded cheddar cheese
Canola oil or vegetable oil (for deep-frying)

Photo from Food Network

Whisk the dry in medium bowl to blend. Mix 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 3-4 minutes. Using slotted spoon, transfer hush puppies to paper towels.