Jalapeno Hushpuppies

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: about 36
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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

  1. 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.
  2. Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.
  3. 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.
  4. 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.
  5. 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.
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