HUSH PUPPIES

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Directions

• To make the pimiento mayo, whisk together all the ingredients in a small bowl until well combined. Taste and adjust the flavour balance as desired. (Note: The mayo can be made up to 2 days ahead of time and refrigerated in an airtight container.)
• In a medium-sized mixing bowl, combine the powdered Parmesan and baking powder to make the hush puppies. Combine the softened cream cheese, beaten egg, and onions in a mixing bowl. Combine the pimientos and cheddar cheese in a mixing bowl. If the mixture is too soft to form into a ball, cover and chill it; it will firm up as it cools.
  If the dough is still too soft after chilling, add 1/4 cup more powdered Parmesan.
• When you’re ready to fry the hush puppies, pour 1/2 cup lard into the tallest, thinnest pot you have. Heat the lard over medium-high heat to 190°C/375°F. The hot fat should be at least 1 1/2 inches deep; if necessary, add more lard to the pot.
• Form 2 tbsp of the hush puppy dough into a 1-inch ball. Drop a few balls at a time into the hot fat with a spoon. Fry for 4 minutes, or until golden brown. Remove from the heat and place on a paper towel-lined plate. Repeat with the rest of the hush puppies.
• Serve the hush puppies with the pimiento mayo on a serving platter.
• Refrigerate extra hush puppies and mayo in separate airtight containers for up to 3 days.
• To reheat the hush puppies, either place them in a preheated 180°C/350°F oven or fry them in a greased skillet on all sides for about 5 minutes, or until warmed through.