Jalapeno Hush Puppies

Name: Jalapeno Hush Puppies
Prep time: 10 min
Cook time: 20 min
Total time: 30 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

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

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

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 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

Reviews

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Average Rating:

keverwann

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

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.