One of the most popular dishes on Acre’s new afternoon snack menu is the Pimento Cheese Hush Puppies. (Good to know: they’re also available for lunch!) “I don’t know anyone who doesn’t like a savory fritter,” says chef Andrew Ronles.
Ronles was happy to share the recipe. In Kansas City. What’s the secret to the lightness of these fritters? “Baking powder gives them a leavening effect. Most people “Don’t put enough baking powder in the dough, and while it’s traditionally made with just cornmeal, adding all-purpose flour will lighten the dough,” he says.
If you don’t feel like cooking, you can enjoy lunch at Acre from 11am to 2:30pm or sample the grazing menu at the bar or on the patio from 2:30pm to 5pm Wednesday to Friday.
Pro Tip: To keep the hush puppies in a round shape and to help them brown evenly all over, brush them with hot oil as you fry them.
Acre’s Pimento Cheese Hush Puppies
Makes about 2 dozen
- 2 cups cornmeal
- 2 cups all-purpose flour
- 4 cups granulated sugar
- 1 tablespoon baking powder
- 1 ½ tablespoons salt
- 2 cups buttermilk
- 4 eggs
- 1/2 cup canola oil (or more if frying)
- 1 cup grated sharp cheddar cheese
- 1 cup bell peppers, drained
- 1 cup corn kernels
- 1/2 cup finely chopped chives
- 6 spring onions, finely chopped (including the white parts)
In a mixing bowl, stir together cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, gently beat together the buttermilk, eggs, and 1/2 cup canola oil. Add the wet ingredients to the dry ingredients and mix until just combined.
Stir in corn, cheese, pimento, green onion, and chives.
Pour the canola oil into a heavy-bottomed skillet and heat the oil to 350-375°F on a deep-fry thermometer.
Using a No. 4 scoop (8 ounces, about the size of a ping pong ball), add the batter to the oil. Once the hush puppy dough balls have dropped to the bottom of the pan, cook for approximately 1 1/2 minutes. Meanwhile, use a metal spoon to coat the hush puppies in oil so they maintain their round shape. Once nicely browned all over, use a slotted serving spoon to remove the hush puppies from the oil and place on paper towels to cool.
These hush puppies are delicious hot or at room temperature, and can be eaten plain with your fingers or, like they are in the restaurant, smothered in Green Goddess dressing and topped with a sprinkle of paprika and microgreens.
