Zucchini Jalapeno Cheddar Hush Puppies

 Unlike most gardeners, I can't grow zucchini to save my life.  The vegetable weed that takes over most other gardens by mid-August never even polinates in mine.  Until this year.  I got two.  Two little zucchinis.  I've never been prouder.  I also had to get creative on how to use them up.

This recipe has been in my stack for a while now.  And since I have some delicious hot red peppers to use too, I threw them into the mix.  Like garlic, peppers make everything tastier!

  

INGREDIENTS

·         1 qt. vegetable oil, for frying

·         1 egg

·         1 cup milk

·         2 cups of white cornmeal mix

·         3 T self rising flour

·         ¼ c. finely minced onion

·         1 medium zucchini or summer squash, diced

·         ½ c. shredded cheddar cheese

- jalapeno pepper, red pepper, or red pepper flakes- optional

DIRECTIONS

 In a deep fryer or heavy skillet heat 3 inches of oil to 350 degrees over medium heat. 

Meanwhile in a large bowl beat together the egg and milk, set aside. In a medium bowl, stir together the cornmeal mix, flour, zucchini, cheese, and onion. Add the flour mix to the egg mixture and stir until well combined. Let it sit for a few minutes before frying.

 Using a melon baller or a tablespoon, drop spoonfuls of batter into the hot oil a few at a time. Make sure not to crowd the pan. Fry for 3-5 minutes, turning halfway through, until dark golden brown. Remove from oil and drain on paper towels. Continue with the remaining batter.

VERDICT

These suckers were greasy.  And not round at all, but kind of flat.  I may have not used the proper flour (ok, I used regular flour, but what the heck is self-rising flour anyway?) which may have made the difference.

But aside from the greasiness... these were really tasty!