desired. (Note: The mayo can be made up to 2 days
ahead and stored in an airtight container in the
refrigerator.)
- 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. - 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. - 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. - Transfer the hush puppies to a serving platter and
serve with the pimiento mayo. - Store extra hush puppies and mayo in separate
airtight containers in the refrigerator for up to 3 days.