Ingredients
- 5 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon Creole seasoning (recommended: Tony Chachere's)
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 2 1/2 cups milk
- 3 eggs, beaten
- 1 large red onion, chopped
- 1 cup diced jalapenos
- 10 dashes hot pepper sauce (recommended: Tabasco)
Directions
Put all the ingredients into a large bowl and stir well to combine. Cover and refrigerate for at least 1 hour. When ready to cook, heat a deep-fat-fryer to 350 degrees F. Drop rounded teaspoons of the batter into the hot oil and fry until golden brown, about 3 minutes. Fry in batches until all the batter is used.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By daynac151
New Orleans, LA
on February 27, 2010
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These hushpuppies were delicious! Of course I didn't need 75 of them so I cut the recipe into 1/4 and just made about 20. Instead of using the Tony Chachere's creole seasoning I added garlic powder, black pepper, garlic salt, and cayenne pepper to the batter. I will definitely be using this recipe again!
By Jax-Y
Jacksonville, FL
on November 30, 2007
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The jalepenos don't make the hushpuppies hot but add a great flavor. You will need to add more salt and this recipe makes a lot!
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