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Jalapeno Hush Puppies Recipe

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Whenever we have a neighborhood fish fry, these hush puppies are part of the menu. They're crisp and golden with just a mild pepper flavor.—Mary K. Dixson, Decatur, Alabama

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Jalapeno Hush Puppies Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

10 20 30

Ingredients

1 cup cornmeal
1/2 cup self-rising flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1/2 cup diced onion
1 tablespoon diced jalapeno pepper
Oil for deep-fat frying

Directions

In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the egg, milk, onion and jalapeno; stir into dry ingredients just until moistened.
In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve warm. Yield: 3-1/2 to 4 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
As a substitute for self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.

Originally published as Jalapeno Hush Puppies in Taste of Home February/March 2002, p48

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Jalapeno Hush Puppies (1)

Jalapeno Hush Puppies

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Reviewed on Jan. 02, 2012 by justmbeth

This produced a very light and crispy hushpuppy. The batter was a bit runny and hard to fry. Added more flour to help out the consistency. Add more jalapenos if you like them on the spicier side.