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Farmer’s Cheese Hushpuppies With Basil Mayo


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.
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