Dilly Cheddar Hush Puppies

DILLY CHEDDAR HUSH PUPPIES
Vegetable oil, for frying
1 ¾ c. self-rising white cornmeal mix
¾ c. self-rising flour
2 T. chopped fresh dill
1 t. kosher salt
4 oz. extra sharp white cheddar cheese, cut into ¼” cubes
1 ¼ c. whole buttermilk
½ c. drained dill pickle relish
1 egg
Garnish-fresh dill

1. In large deep cast-iron skillet, Dutch oven, or fish fryer, pour oil to fill halfway and heat over medium-high heat until registers to 360 degrees.
2. In large bowl, whisk together cornmeal mix, flour, dill and salt.
3. Stir in cheese.
4. In small bowl, whisk together butter milk, relish and egg.
5. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened.
6. Let stand 10 minutes.
7. Working in batches and using 2 T. spring-loaded scoop, carefully drop batter into hot oil.
8. Fry, turning frequently, until golden brown, 2-3 minutes.
9. Using slotted spoon, carefully remove hush puppies and let drain on wire rack.
10. Garnish with fresh dill. Serve warm.