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Simply Delicious

Deep South Fritters

VegetarianSouthernStove-Top

Time: 20 minutes

Yield: 9 servings

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About

How do you get more Southern than hush puppies? By adding in the caviar of the South, of course! Deep South Fritters feature the golden, sweet-and-savory, deep-fried puffs of cornmeal, but each one is also infused with the cheesy and spicy flavor of pimiento cheese! Now if that doesn't scream Southern cuisine, we don't know what does! Deep South Fritters are best enjoyed dipped in warm pepper jelly and shared... or kept all to yourself!

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Ingredients

  • 1/2 cup all-purpose flour
  • 1 cup self-rising cornmeal mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 ripe tomato, seeded and diced
  • 1/2 sweet onion, diced
  • 1 large egg
  • 1/2 cup buttermilk, plus more, to taste
  • 1/2 cup pimiento cheese, plus more, to taste, for serving
  • 1/3 cup vegetable oil, plus more, to taste
  • 1/2 cup jarred pepper jelly, optional, warm, for serving

Directions

Step 1 -In a large bowl, add the flour, the cornmeal, the salt, the pepper, and the garlic powder, and whisk to combine.

Step 2 -Add the tomatoes and the onions to the flour mixture and stir to combine.

Step 3 -In a small bowl, add the egg and 1/2 cup of the buttermilk and lightly beat to combine.

Step 4 -Add 1/2 cup of the pimiento cheese to the buttermilk mixture and stir to combine.

Step 5 -Add the wet ingredients mixture to the dry ingredients mixture and stir until just combined. If the batter feels too thick, add the extra buttermilk, a little at a time, until it reaches the desired consistency.

Step 6 -In a large skillet over medium heat, add 1/3 cup of the oil.

Step 7 -Spoon the batter by the heaping tablespoonful into the hot oil and cook, while flipping them once, until crispy and golden-brown on both sides, about 4-5 minutes per side. You may need to cook in batches, adding the extra oil to the skillet between batches.

Step 8 -Transfer the cooked fritters to paper towels to drain.

Step 9 -Serve hot with the extra pimiento cheese and the warm pepper jelly.

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