Hoppy Hush Puppies

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Inactive: 7 min
  • Cook: 8 min
  • Yield: 1 1/2 dozen
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Ingredients

1 (8.5 ounce) package cornbread mix

1 Anaheim pepper, roasted, peeled, seeded and diced

1 serrano pepper, roasted, seeded, peeled and diced

1/2 cup grilled or roasted fresh corn kernels

1 egg, slightly beaten

1/2 cup pilsner-style beer, room temperature

1/4 cup grated pepper jack cheese

1 quart corn oil, for frying

1 teaspoon sea salt

Agave Butter, recipe follows

Spicy Agave Butter:

1/2 cup unsalted butter, softened

1/8 teaspoon sea salt

1/4 teaspoon lime zest

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cinnamon

1/3 cup agave syrup

Directions

  1. Preheat the oven to 300 degrees F.
  2. In a medium bowl, add the cornbread mix, peppers, corn kernels, the egg, beer and cheese. Stir with a fork to just combine and let sit for 7 minutes.
  3. Heat the oil, (3 to 4 inches deep), in a heavy pan or Dutch oven to 365 degrees F.
  4. Using 2 large soupspoons, drop the mixture, in batches into the hot oil and cook for 3 to 4 minutes. Carefully turn and cook for an additional 2 to 3 minutes. Remove to a wire rack lined baking sheet. Sprinkle with salt when still hot. Put the baking sheet in a warm oven, if not serving right away, or serve immediately with Spicy Agave Butter.

Spicy Agave Butter:

  1. In a small bowl, add the butter and mix with a fork until light and fluffy. Stir in the spices and the agave syrup. Stir well to combine and refrigerate until firm, about 20 minutes.

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Hot and Spicy Hush Puppies

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