Hell’s Kitchen’s Jason Santos Shares His Tasty Jalapeno, Cheddar and Bacon Hush Puppies Recipe

usmagazine.com:

A small but mighty snack! Celebrity chef Jason Santos has the perfect recipe to step up your appetizer game — his flavorful jalapeño, cheddar and bacon hush puppies.“I love them because they’re so easy to make,” the Hell’s Kitchen star, 46, exclusively shares of his dish — which is featured in his new cookbook Simple Fancy — in the latest issue of Us Weekly. “They can be used as a passed canapé, plated appetizer or even as a side dish.”A hush puppy is a savory bite-sized delight that typically consists of deep-fried cornmeal batter.

As a staple in Southern cooking, they are usually served as a side dish that can be paired with seafood and other fried treats.

What makes the sous chef’s recipe so special is its versatility.“Use my recipe as a base and flavor them however you see fit!” the Boston-based restaurateur explains to Us.Santos was the runner-up on the seventh season of Gordon Ramsay’s cooking competition series.

He later returned to the reality show as a sous chef for seasons 19, 20 and 21. He is best known for his Buttermilk & Bourbon restaurants, which serve New Orleans-inspired cuisine.Keep reading for his hush puppy recipe:Ingredients 4 cups all-purpose flour1 cup cornmeal4 tsp baking powder¾ cup sugar2 tsp salt½ tsp baking soda¼ cup onion powder1 tbsp Cajun spice1 cup bacon bits1½ cups grated yellow cheddar3 cups milk3 eggs¼ cup apple cider vinegar¾ cup canned diced pickled jalapeñosCanola oil, for fryingSalt and pepper mix, to tasteSpicy Creole ranch dressing or red remoulade, for servingInstructions