Jalapeno Hush Puppies
Total TimePrep/Total Time: 30 min.
Makes3-1/2 to 4 dozen
- 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
- 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.
Editor's NoteWear 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.
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.
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.