Cheddar-Dill Hush Puppies


Just when you think hush puppies can’t get any better, these golden herb- and cheese-filled fritters come along to change your mind.

Cheddar-Dill Hush Puppies
Makes 24
  • Vegetable oil for frying
  • 1¾ cups self-rising white cornmeal mix
  • ¾ cup self-rising flour
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon kosher salt
  • 4 ounces extra-sharp white Cheddar cheese cut into ¼-inch cubes
  • 1¼ cups whole buttermilk
  • ½ cup drained dill pickle relish
  • 1 large egg
  1. In a large, deep cast-iron skillet, Dutch oven, or fish fryer, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 360°.
  2. In a large bowl, whisk together cornmeal, flour, dill, and salt; stir cheese. In a small bowl, whisk together buttermilk, relish, and egg. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Let stand for 10 minutes.
  3. Working in batches and using a 2-tablespoon spring-loaded scoop, carefully drop batter into hot oil. Fry, turning frequently, until golden brown, 2 to 3 minutes. Using a slotted spoon or spider, carefully remove hush puppies, and let drain on a wire rack. Serve warm.