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Homemade Jalapeño Hush Puppies

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Tender balls of slightly sweetened cornmeal batter, studded with fresh jalapeño peppers and finely minced onion, fried until golden brown and crispy on the outside with a light and fluffy interior.

  • Author: Tina
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 30-40 hush puppies
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 cup self-rising flour

1 cup yellow or white cornmeal

1 1/2 tsp baking powder

1/2 tsp kosher salt

1 small yellow onion, very finely minced

2 fresh jalapeño peppers, seeded and minced

1/4 cup granulated sugar

1 large egg

1 cup buttermilk

Peanut or vegetable oil, for frying

Instructions

  1. In a large mixing bowl, combine flour, cornmeal, baking powder, salt, onion, jalapeños, and sugar.
  2. Add the egg and buttermilk, and stir until just combined. Let the batter rest at room temperature for 30 minutes without stirring.
  3. Line a baking sheet with paper towels and top with a wire cooling rack. Set aside.
  4. In a heavy-bottomed pot, heat 2–3 inches of oil over medium heat until it reaches 375°F.
  5. Using a tablespoon-sized cookie scoop, drop rounded scoops of batter into the hot oil. Fry about 1 1/2 minutes per side, until golden and crispy.
  6. Fry in batches to avoid overcrowding. Transfer cooked hush puppies to the prepared cooling rack.

Notes

  • Resting the batter is key to achieving a light, fluffy interior.
  • Use a thermometer to maintain oil temperature at 375°F.
  • A spider strainer or slotted spoon is best for removing hush puppies from oil.
  • Leftovers can be stored in the fridge for 3–5 days and reheated in a 375°F oven for 10–15 minutes.

Nutrition

Find it online: https://cheftinaskitchen.com/homemade-jalapeno-hush-puppies/