Hushpuppies for my birthday

Birthday dinner at Crook’s Corner would never be complete without the jalapeno hushpuppies. Here is my version of the classic southern fritter. Make a lot. They disappear fast.

Jalapeno Hushpuppies
Makes about 40

2 cups yellow cornmeal
1 Kosher teaspoon salt
1/2 teaspoon dried chipotle pepper
2 large eggs**
1 cup buttermilk**
3 tablespoons butter, melted**
1/2 cup scallion, diced finely**
1 cup grated cheddar cheese
2-3 jalapeno pepper, chopped finely**

In a large bowl mix the dry ingredients: cornmeal, salt, chipotle pepper, with a whisk to combine. Combine eggs, buttermilk, melted butter, and add to the dry ingredients. Stir in scallions, jalapeno and cheese. Let the mixture stand at room temperature for 20-30 minutes.
Heat oil*, preferably in a cast-iron deep fryer, to 365°F. Using a tablespoon drop the batter into the hot oil. Cook for 3-5 minutes or until the outside turns a nice brown and the insides are cooked through.

*Fat for deep frying can be shortening, lard, or vegetable oil. I use vegetable oil.
**Local ingredients