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Jalapeno hushpuppies recipe

Jalapeno hushpuppies recipe

By Martina Caputo
10’ Prep time
15’ Cook time
25’ Total time
286 Calories
36 Serving
Martina Caputo 0 Followers

Step by Step

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Step 1

Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
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Step 2

In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
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Step 3

Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

Ingredient

  • Eggs
    Eggs
  • Chopped onion
    Chopped onion
  • Peanut oil
    Peanut oil
  • Fresh jalapenos
    Fresh jalapenos
  • Self-rising flour
    Self-rising flour
  • Self-rising cornmeal
    Self-rising cornmeal
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