prep time: 8 minutes

cook time: 8 minutes

yield: 12 servings

PIMIENTO MAYO

INGREDIENTS 

• ½ cup mayonnaise, homemade (here) or store-bought
• 2 tablespoons jarred pimientos, drained
• 1 tablespoon lemon juice
• 1 teaspoon paprika

INSTRUCTIONS

1. Combine ½ cup mayonnaise, 2 tablespoons drained jarred pimientos, 1 tablespoon lemon juice, and 1 teaspoon paprika in a small bowl.
2. Whisk until well blended and adjust the balance of flavor as desired.
3. Store in an airtight container in the refrigerator for up to 2 days.

HUSH PUPPIES

INGREDIENTS 

• 1 cup powdered Parmesan cheese, plus more if needed
• 1 teaspoon baking powder
• 1 ounce cream cheese (2 tablespoons), softened
• 1 large egg, beaten
• 2 tablespoons minced onions
• 2 tablespoons jarred pimientos, drained
• ⅓ cup finely shredded sharp cheddar cheese
• ½ to 1 cup lard or coconut oil, for frying

INSTRUCTIONS 

1. In a medium-sized bowl, combine 1 cup powdered Parmesan cheese and 1 teaspoon baking powder.
2. Add 2 tablespoons softened cream cheese, 1 beaten large egg, and 2 tablespoons minced onions.
3. Stir in 2 tablespoons drained jarred pimientos and ⅓ cup finely shredded sharp cheddar cheese.
4. If the mixture is too soft to shape into a ball, cover and place in the refrigerator.
5. If the dough is still too soft after chilling, stir in an additional ¼ cup of powdered Parmesan.
6. When ready to fry, heat ½ to 1 cup of lard or coconut oil in a tall, skinny pot to 375°F over medium-high heat. The hot fat should be at least 1½ inches deep.
7. Form 2 tablespoons of the hush puppy dough into a 1-inch ball and drop a few at a time into the hot fat.
8. Fry until golden brown, about 4 minutes, and place on a plate lined with paper towel.
9. Repeat with the remaining hush puppies.
10. Serve hot with the pimiento mayo.

STORAGE AND REHEATING

• Store extra hush puppies and pimiento mayo in separate airtight containers in the refrigerator for up to 3 days.
• To reheat the hush puppies, either place them in a preheated 350°F oven or fry them in a greased skillet on all sides until warmed through, about 5 minutes.