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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 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


  1. 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.
  2. 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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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keverwann User ID: 1807985 83392
Reviewed Jul. 8, 2013

"Following the last review's note, I put everything together except used 1/2 cup milk; needed to add about 3 tbsps more to make an ideal batter that stayed together when fried but wasn't too dry. They turned out fine, but were nothing special. We will keep looking for a "keeper" recipe."

justmbeth User ID: 1196484 44729
Reviewed Jan. 2, 2012

"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."

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