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Jalapeno Hush Puppies Recipe

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. YIELD:9 servings

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

  • 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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.