How to Make Hush Puppies with Pimiento Mayo

Ingredients

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

• 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
• 0.33 cup finely shredded sharp cheddar cheese
• 1 cup lard or coconut oil, for frying

1. To make the pimiento mayo, combine all the ingredients in a small bowl and whisk until well blended. Taste and adjust the balance of flavor as desired. (Note: The mayo can be made up to 2 days ahead and stored in an airtight container in the refrigerator.)
2. To make the hush puppies, combine the powdered Parmesan and baking powder in a medium-sized bowl. Add the softened cream cheese, beaten egg, and onions. Stir in the pimientos and cheddar cheese. If the mixture is too soft to shape into a ball, cover and place in the refrigerator; it will firm up as it chills. If the dough is still too soft after chilling, stir in an additional ¼ cup of powdered Parmesan.
3. When ready to fry the hush puppies, place ½ cup of lard in the tallest, skinniest pot you have. Heat the lard to 375°F over medium-high heat. The hot fat should be at least 1½ inches deep; add more lard to the pot if needed.
4. Take 2 tablespoons of the hush puppy dough and form it into a 1-inch ball. Use a spoon to drop a few balls at a time into the hot fat. Fry until golden brown, about 4 minutes. Remove from the heat and place on a plate lined with paper towel. Repeat with the remaining hush puppies.
5. Transfer the hush puppies to a serving platter and serve with the pimiento mayo.
6. Store extra hush puppies and 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.