Maple-Infused Pimiento Cheese Hush Puppies
Albert Wood
Maple-Infused Pimiento Cheese Hush Puppies: A Delicious Twist on a Southern Classic
Ready to dazzle your taste buds? Dive into our latest recipe for Maple-Infused Pimiento Cheese Hush Puppies, featuring the distinct flavors of Wood's Vermont Maple products. This unique recipe blends the sharpness of Cheddar and the creaminess of cream cheese with the spicy kick of Wood’s Vermont Ghosted Maple Syrup, delivering a culinary experience that’s both comforting and thrilling.
In this recipe, you'll learn how to craft the perfect hush puppies with a heart of pimiento cheese, sweetened and spiced just right with Wood's premium Ghosted Maple Syrup and Maple Sugar. The result is a delightful contrast of textures and flavors, deep-fried to golden perfection. Ideal for gatherings, these hush puppies promise to be the star of any party or family dinner.
Key Features:
- Unique Flavor Combination: Sharp Cheddar and creamy pimiento cheese meet a hint of ghost pepper heat and the natural sweetness of maple.
- High-Quality Ingredients: Featuring Wood's Vermont Maple Sugar and Ghosted Maple Syrup for that authentic Vermont taste.
- Simple and Delicious: Easy-to-follow steps ensure you get perfect results every time, with tips on achieving the ideal fry.
Whether you’re hosting a get-together or just spicing up your weeknight dinner routine, these Maple-Infused Pimiento Cheese Hush Puppies are guaranteed to impress. Serve them fresh and enjoy the burst of flavors that only Wood's Vermont Maple products can provide.
Get Cooking: Grab your Wood's Maple Syrup and Sugar, and let's make your kitchen the sweetest and spiciest place to be!
Maple-Infused Pimiento Cheese Hush Puppies
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
10 minutes
Cook Time
6 minutes
Ingredients
- 1 cup shredded sharp or extra-sharp Cheddar cheese
- 2 ounces cream cheese
- 1, 4 oz. jar diced pimentos drained
-
2 teaspoons Wood's Vermont Ghosted Maple Syrup
- Vegetable oil, for frying
- ⅓ cup all-purpose flour
- ⅓ cup yellow cornmeal
-
2 teaspoons Wood's Vermont Maple Sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper
- ½ cup buttermilk, shaken
- 1 large egg
Directions
- In a small bowl, stir together ½ cup Cheddar, the cream cheese, pimentos, and Wood’s Ghosted Maple Syrup. Scoop teaspoon-size balls of the cream cheese mixture onto a plate and freeze until firm, 15 to 20 minutes. Meanwhile, heat 2 inches of vegetable oil in a Dutch oven or other large pot over medium heat until a deep-fry thermometer registers 325° F.
- Whisk the flour, cornmeal, sugar, baking powder, baking soda, onion powder, ½ teaspoon salt and a few grinds of black pepper in a medium bowl. Make a well in the center and add the buttermilk and egg. Whisk the liquid ingredients together, then stir in the surrounding dry mixture until just combined. Fold in the remaining ½ cup Cheddar.
- Preheat the oven to 200° F. Working in batches, drop the cream cheese balls into the batter and turn with two spoons until thinly coated all over. Gently drop into the hot oil and fry, turning occasionally, until golden brown all over, 3 to 4 minutes. Transfer to a rack set on a baking sheet and season with salt; keep warm in the oven while you batter and fry the rest. Serve warm.
Recipe Note
Be sure to fry in batches of no more than 5 or so. Trying to fry too many will result in the oil temp dropping and greasy hush puppies. I usually start by cooking just one to test my oil temp and cook time. I love to use a tablespoon cookie scoop to make the "dropping" process easier. If you don't have one, dipping a spoon into a glass of water between each hush puppy will help keep the dough from sticking. If you find the hush puppies raw in the middle, try using less dough for each one.