recipe 
yields
serves four
8 leaves fresh basil
1 teaspoon fresh lemon juice
1 cup Duke’s mayonnaise
Salt and pepper to taste
3 eggs
4 cups full-fat buttermilk
½ pound unsalted butter, melted
6½ cups white cornmeal,
1½ cups all purpose flour
1½ teaspoon baking soda
2 tablespoons baking powder
1 tablespoon kosher salt
½ cup sugar
1½ cups chopped scallions
½ cup farmer’s cheese
½ pound grated sharp cheddar
Ingredients
steps
- For basil mayonnaise, blend basil, lemon juice, and mayonnaise in food processor. Season to taste and set aside.
- Whisk eggs and add melted butter and buttermilk. Stir in dry ingredients. Stir scallions and cheese together and add to mixture. Let rest in refrigerator for 30 minutes.
- Heat 2 to 4 inches of oil in a deep skillet until a deep-fry thermometer reads 350 degrees. Drop batter by rounded tablespoonfuls in hot oil and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot with basil mayonnaise.
Date Published: 09.14.16
share
- Recipe by Amy Tornquist of Watts Grocery in Durham
