Name: Quick Jalapeno Hush Puppies
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-1/2 dozen
Cuisine: North America, Southwest
Ingredients: 1-1/2 cups yellow cornmeal; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs, room temperature, lightly beaten; 3/4 cup 2% milk; 2 jalapeno peppers, seeded and minced; 1/4 cup finely chopped onion; 1 teaspoon Louisiana-style hot sauce; Oil for deep-fat frying

The crunchy exterior of these southern-style snacks is a nice contrast to the moist cornbread. Jalapeno peppers and hot sauce add a hint of heat. —Taste of Home Test Kitchen

Peppers (Hot)

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

TEST KITCHEN APPROVED

Quick Jalapeno Hush Puppies

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Yield:2-1/2 dozen

Prep:15 min

Cook:5 min

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Ingredients

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature, lightly beaten
3/4 cup 2% milk
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped onion
1 teaspoon Louisiana-style hot sauce
Oil for deep-fat frying

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Directions

In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined.

In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels. Serve warm.