Jalapeno Hush Puppies are almost addictive. These crispy cornmeal fritters are laced with fresh jalapeno and deep-fried. The recipe is easy and perfect for a Southern dinner.
2016 is almost over which means I made it in just under the wire for achieving one of my New Year’s resolutions. I’ve finally managed to overcome my fear of deep frying. Somehow, having a pot full of hot oil on my stove seemed fraught with peril. I had visions of setting my house on fire or burning my face off.
Turns out if you leave plenty of room in your pot and clip a thermometer on your pot to make sure your oil is at the right temperature, it’s actually pretty easy. I’m going to fry all the things.
My breakthrough came with these Jalapeno Hush Puppies. They’re crisp on the outside and fluffy on the inside with a hint of heat from chopped fresh jalapeno all over the place. It’s like eating a fresh savoury, spicy doughnut. Hush Puppies are heaven.
These are perfect all on their own, but if you want something to dip them in, just stir together a little sour cream and hot sauce, and go to town.
2017 is going to be a year where we have to face our fears and bring our most awesome selves forward. You might as well get frying at home. Everything is gonna be alright.
Looking for more awesome snacks and sides with a bit of a kick. Try these oven-baked Spicy Cheese Fries.
Jalapeno Hush Puppies
Crispy on the outside, fluffy on the inside, and bursting with subtle heat, Jalapeno Hush Puppies are easier to make than you think and totally wort it.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Appetizer
- Method: Deep-Fried
- Cuisine: American
- Diet: Vegetarian
- 75 grams all purpose flour
- 71 grams corn meal
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1 teaspoonssalt
- 3/4 cups buttermilk
- 4.25 ounces creamed corn
- 1 fresh jalapeno, finely chopped
- Vegetable oil for frying
- Get out a pot that is heavy and deep. I used an enamel coated cast iron 5 quart pot. Clip your candy thermometer to the side of the pot. Pour in vegetable oil until it’s a couple of inches deep. Turn the heat under the pan to medium and keep your eye on the thermometer as you’re mixing your batter. You want it to get up to 375F degrees.
- In a large mixing bowl, add flour, cornmeal, baking powder, baking soda, cayenne pepper, and salt. Whisk to combine. Set aside.
- In a separate container, add buttermilk, creamed corn, and jalapeno. Whisk to thoroughly combine.
- Add the wet ingredients to the dry ingredients and fold together quickly and gently with a rubber spatula, and mix until just combined. Try not to mix for more than 20 seconds. A few lumps are okay. Let the batter rest while your oil continues to heat up.
- Once your oil has reached 375 (this may take a while, and the heat will need to be adjusted throughout cooking to stay as close to that temperature as possible) use a scoop or two spoons to gently add the batter to the oil in fat dollops. I could comfortably cook 3 or 4 hush puppies at a time in my pot. You don’t want to overcrowd the pan, or you won’t get nice even browning.
- Use your tongs to gently flip the hush puppies over in the oil a few times while cooking. Once their dark brown, carefully remove them to a wire rack set over a cookie sheet to cool and crisp up.
- Add more batter to your oil as space becomes available, and keep frying and flipping until you have a pile of delicious hush puppies. Remember to keep an eye on the temperature of your oil throughout. The temperature will drop while cooking, so you’ll need to keep adjusting your heat.
- Serve warm plain or with hot sauce spiked sour cream.
Keywords: Jalapeno, Hush Puppies
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