Pimiento cheese and hush puppies—this may be the most Southern party appetizer ever. Together, they make one salty, smoky, deliciously golden-fried bite. Test kitchen tip: rely on a deep-fat thermometer to take the guesswork out of estimating the temperature of the oil, giving you perfectly crispy hush puppies.
1/3 cup thinly sliced scallions (about 2 scallions)
1 1/2 cups mayonnaise
1 cup finely chopped pickled okra
2 tablespoons chopped fresh dill
2 tablespoons coarse-grain mustard
3 tablespoons fresh lemon juice (from about 1 lemon)
1/4 teaspoon cayenne pepper
How to Make It
Prepare the hush puppies: Heat oil in a large stockpot over medium-high to 350°F.
Stir together cornmeal, flour, salt, baking powder, and baking soda in a medium bowl. Stir together buttermilk, water, and eggs in a large bowl. Add cornmeal mixture to buttermilk mixture, and stir until just smooth. Fold in pimientos, both cheeses, prosciutto, and scallions.
Carefully drop half of batter by 1/4-cupfuls into hot oil. Cook until golden brown, rotating occasionally, about 2 to 3 minutes. Drain on paper towels. Repeat with remaining batter.
Prepare the tartar sauce: Stir together all tartar sauce ingredients; serve with hush puppies.