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Jalapeno Hush Puppies Recipe

The crunchy exterior of these Southern-style snacks is a nice contrast to the moist corn bread. Jalapeno pepper and hot sauce add a hint of heat.—Taste of Home Test Kitchen

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Jalapeno Hush Puppies Recipe

Prep: 15 min. Cook: 5 min./batch

Yield: 30 Servings

15 5 20

Ingredients

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup 2% milk
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped onion
1 teaspoon Louisiana-style hot sauce
Oil for deep-fat frying

Directions

In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined.
In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm. Yield: 2-1/2 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 hush puppy equals 56 calories, 3 g fat (trace saturated fat), 14 mg cholesterol, 94 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Jalapeno Hush Puppies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p114