Jalapeno Hushpuppies

4.89 from 17 votes

Jalapeno Hushpuppies - These spicy little-fried nuggets of cornmeal are the perfect companion to any fried fish!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Bread

Cuisine: American

Keyword: hush, hushpuppies, jalapeno, puppies, spicy

Servings:

Calories: 104kcal

Author: Leigh Harris

Whisk together the eggs and buttermilk, in a large bowl. In a separate bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar. Add the wet ingredients to the dry ingredients, then add the onion and jalapenos and stir until incorporated and the batter is thick.
1 cup Cornmeal, 3/4 cup All-purpose flour, 3 teaspoons Baking powder, 1 teaspoon Salt, 1 tablespoon Granulated sugar, 1/4 teaspoon Baking soda, 2 large Eggs, beaten, 1/2 cup Buttermilk, 1/4 cup Onion, 1/4 to 1/2 cup Jalapeno peppers
In a heavy-bottomed pot (Dutch oven) or deep fryer, heat enough oil to come halfway up the sides of the pot, to 360 degrees F.
Canola or vegetable oil for frying
Working in batches, drop the batter, 1 tablespoon (I use a cookie dough scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hush puppies to a paper towel-lined dish and sprinkle with salt (if desired) while hot.

This recipe yields about 12 to 15 pieces, depending on the scoop size.

Use a thermometer to control the temperature of the oil.

Homemade Buttermilk - Stir 1/2 cup milk with 1 1/2 teaspoons of lemon juice or white vinegar together and let sit for 5 to 10 minutes.

Storing - Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or an air fryer.