Farmer’s Cheese Hushpuppies With Basil Mayo

Photo by Bryan Regan

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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
  1. For basil mayonnaise, blend basil, lemon juice, and mayonnaise in food processor. Season to taste and set aside.
  2. 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.
  3. 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.

  • Recipe by Amy Tornquist of Watts Grocery in Durham

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