Jalapeno Hushpuppies

Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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  • Yield: about 1 1/2 dozen
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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

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon dried leaf oregano

1 tablespoon dried thyme


  1. 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):

Yield: about 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
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