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Jalapeno Hush Puppies

2 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Mary Kay Dixson, Decatur, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

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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Self-rising flour-1/2 cup

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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Jalapeno Hush Puppies

2 reviews
Prep Time 10 min
Cook Time 20 min
Yield 3-1/2 to 4 dozen

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
Text Ingredients

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.
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