Jalapeno Hushpuppies
- Level: Easy
- Yield: about 36
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 94
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 10
- Sodium
- 167
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.