Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoons hot sauce
- 1/4 cup minced onions
- 2 fresh jalapenos, minced
- 2 eggs, beaten
- 1/2 cup milk
- Essence, recipe follows
Directions
Preheat the fryer to 365 degrees. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, onions, and jalapenos, together. Stir in the eggs and milk. Mix until fully incorporated. Fry 1 tablespoon of the batter at a time. Fry the hushpuppies for 2-3 minutes or until they are golden brown. Stirring constantly will ensure over-all browning. Remove from the oil and drain on a paper-lined plate. Season with Essence.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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By vnillangel
West Monroe, La
on May 08, 2011
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Every fish fry we have I always have to make these! They are always gone. Everyone loves these!
By geekgirl40
on May 08, 2011
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Very disapointed. Made them exactly per the recipe including the essence.. texture was good but they seemed to be lacking something.. everyone agreed they were not quite right. Maybe some sugar?
By 2shirleys_12644874
Perkins, 76
on February 10, 2010
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The entire family enjoyed these hushpuppies and that's an accomplishment! I thought I was making too many for a family of four, but they we all gone by the end of dinner.
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