Ingredients :
- 8 ounces extra sharp cheddar cheese, cut into pieces
- 8 ounces havarti cheese, cut into pieces
- 8 ounces marscapone cheese, at room temperature (;you can substitute cream cheese )
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot sauce, such as franks red hot
- FOR HUSHPUPPIES
- 1 cup yellow cornmeal
- 3/4 cup self rising flour
- 1/4 cup shredded cheddar cheese
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon granulated garlic
- 1 shallot, finely minced
- 1 small jalapeno, seeded snd finely minced
- 2 green onions, chopped
- 1 large egg, beaten
- 1/2 cup buttermilk
- canola oil for frying
Method :
- MAKE CHEESE FILLING
- Combine cheeses, hot sauce and pepper in food processor until smooth
- Put in a bowl and cover and refrigerate until cold enough to form into balls, about 45 minutes
- Form into small grape size balls and freeze until teady to use being sure they are fully frozen.
- MAKE HUSHPUPPIES
- Heat the canola oil in a deep pan or dutch oven, filling just 1/2 full to 375
- Combine all hushpuppie ingredients in a bowl to make a thick batter
- Drop 3 to 4 frozen cheese balls into batter to coat with batter
- Drop into hot oil with a spoon, fry only 3 or 4 at a time. Overcrowding will lower the oil temp and not keep the cheese inside. Remove to rack over a baking pan as done, continuing until all cheese balls are cooked. To rewarm all of them place rack and foil lined baking pan in a preheated 350 oven just until hot, 5 or so minutes
- Drain on paper towels
- Serve with your choice of dipping sauces. We used my spicy ranch dip and my creamy mustard sauce, both in my profile and in search
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