One of the most popular dishes on Acre‘s new midafternoon grazing menu is the Pimento Cheese Hush Puppies. (Good to know: It’s also available at lunch!) “I don’t know anybody who doesn’t like savory fritters,” says the chef, Andrew Longres.
Longres was happy to share the recipe with IN Kansas City. The secret to the lightness of the fritter? “The baking powder provides the leavening action. Most people don’t put enough baking powder in the batter. Also, they’re traditionally made with all cornmeal, but the addition of all-purpose flour also lightens the batter,” he says.
And if you’d rather not cook, head for Acre for lunch from 11 a.m. to 2:30 p.m. or sample the grazing menu at the bar or on the patio from 2:30 to 5 p.m. Wednesday through Friday.
Pro-Tip: To maintain the circular shape and even browning all around, baste hush puppies with hot oil as they fry.
Acre’s Pimento Cheese Hush PuppiesÂ
Makes about 2 dozenÂ
- 2 cups cornmealÂ
- 2 cups all-purpose flourÂ
- 4 cups granulated sugarÂ
- 1 tablespoon baking powderÂ
- 1 ½ tablespoons saltÂ
- 2 cups buttermilkÂ
- 4 eggsÂ
- 1/2 cup canola oil, plus more for fryingÂ
- 1 cup sharp cheddar cheese, gratedÂ
- 1 cup pimentos, drainedÂ
- 1 cup corn kernelsÂ
- ½ cup snipped chivesÂ
- 6 scallions, including white parts, very finely dicedÂ
In a mixing bowl, stir together cornmeal, flour, sugar, baking powder and salt until well combined. Â
In another bowl, lightly whisk buttermilk, eggs and 1/2 cup canola oil to combine. Add wet ingredients to dry and fold together until mixture is just combined to create a batter.Â
Fold in corn, cheese, pimentos, scallions and chives.Â
Pour canola oil into a heavy-bottomed pan and heat oil to 350-375° F. on a deep-fry thermometer. Â
Using a #4 scoop (8 ounces, or about a ping pong-ball size), add batter to the oil. The hush puppies dough ball will drop to the bottom of the pan; allow to cook for about 1 1/2 minutes, using a metal spoon to baste the hush puppies with oil to help hush puppies keep their round shape. When nicely browned all around, remove the hush puppies from the oil with a slotted serving spoon and place on paper towels to cool.Â
These hush puppies are delicious served piping hot or at room temperature. They can be eaten out of hand, or, like at the restaurant, served on a pool of Green Goddess dressing and garnished with a dusting of paprika and microgreens.