Jalapeno Hushpuppies

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
about 36
Level:
Easy

Ingredients
  • Peanut oil, for frying (about 1 1/2 quarts)
  • 1 1/2 cups self-rising cornmeal
  • 1 cup self-rising flour
  • 1/2 onion, chopped
  • 1 7 -ounce can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and diced)
  • 1 15 -ounce can creamed corn
  • 2 large eggs, lightly beaten
  • Kosher salt and freshly ground pepper
  • Hot sauce, for serving (optional)
Directions

Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F.

Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.

Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes.

Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce.

If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt.

Photograph by Con Poulos


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    This recipe is featured in:

    Kickoff Snacks