Jalapeno Hush Puppies are crunchy on the outside, fluffy on the inside, a little bit sweet and a little bit spicy. Basically, they're freakin' awesome and you should make them right away.
Total Time:25 minutes
75grams all purpose flour
71grams corn meal
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 teaspoon salt
4.25ounces creamed corn
1 fresh jalapeno, finely chopped
Vegetable oil for frying
Get out a pot that is heavy and deep. I used my dutch oven. 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 375 F degrees (190 C).
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 375/190, use a scoop to gently add the batter to the oil. I could comfortably cook 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.