Smoked Bacon Cheddar Hush Puppies

Smoked Bacon Cheddar Hush Puppies:

8 oz. smoked bacon Cheddar cheese (I use Cabot)

3 cups or more vegetable oil for frying

3/4 cup cornmeal

3/4 cup flour

1 1/2 tsp. baking powder

3/4 tsp. salt

1 egg

3/4 cup milk

1/4 cup ricotta cheese

Note: This recipe requires a small ice cream scoop with spring-loaded scoop (1 tablespoon or half ounce capacity) to form batter.

Cut cheese into twenty four 3/4-inch cubes. Make sure they are smaller than the diameter of the ice cream scoop.

Add oil to a 9-inch frying pan. Preheat to 360 degrees F.

Combine cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk egg, milk, and ricotta cheese. Stir into dry ingredients until just combined.

Cook in three batches. Scoop batter up with ice cream scoop. Insert cheese, avoiding hitting the sides of the ice cream scoop. Cover any exposed cheese with batter. Drop into hot oil. Cook for about 3 minutes or until golden brown, turning hush puppies to cook evenly. Drain on paper towels. Serve immediately. Makes 24.

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