Jalapeno Hushpuppies

Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Yield:
about 1 1/2 dozen
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
  • 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
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):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup


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