JALAPENO HUSHPUPPIES
Provided by Trisha Yearwood
Categories appetizer
Time 30m
Yield 36 hushpuppies
Number Of Ingredients 9
Steps:
- Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
- In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
- 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.
JALAPEñO-GOAT-CHEESE HUSH PUPPIES
Time 30m
Yield Makes about 18
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients.
- Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm until crisp in 375°F oven, 12 to 14 minutes.
QUICK JALAPENO HUSH PUPPIES
The crunchy exterior of these southern-style snacks is a nice contrast to the moist cornbread. Jalapeno peppers and hot sauce add a hint of heat. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined., In a cast-iron or other heavy skillet, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
ARCTIC CHAR WITH CUCUMBER-FETA RELISH AND JALAPEñO-GOAT CHEESE HUSH PUPPIES
Categories Quick & Easy Dinner Feta Seafood Cucumber Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For relish:
- Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For fish:
- Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.
- Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.
JALAPENO GOAT CHEESE HUSH PUPPIES
From Caseus Fromagerie Bistro in New Haven, CT. Bon Appetit Sept. 2010. http://www.epicurious.com/recipes/food/views/Jalapeno-Goat-Cheese-Hush-Puppies-360769
Provided by Queen Dana
Categories Southwestern U.S.
Time 30m
Yield 18 puppies
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients.
- Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm until crisp in 375°F oven, 12 to 14 minutes.
Nutrition Facts : Calories 53, Fat 1.8, SaturatedFat 1, Cholesterol 9.2, Sodium 135.3, Carbohydrate 7.2, Fiber 0.5, Sugar 1.5, Protein 2.2
JALAPENO HUSH PUPPIES
Make and share this Jalapeno Hush Puppies recipe from Food.com.
Provided by Theresa Thunderbird
Categories < 30 Mins
Time 23m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In a bowl combine the cornmeal,flour,sugar,baking powder and salt.
- Combine the egg,milk,onion and jalapeno pepper,stir into dry ingredients just until moistened.
- Heat oif for deep frying to 375 degrees.
- Drop batter by tablespoons into oil.
- Fry for 2 minutes or until golden brown,turning occasionally.
- Drain on paper towels.
Nutrition Facts : Calories 245, Fat 4.8, SaturatedFat 2, Cholesterol 61.4, Sodium 684, Carbohydrate 43.6, Fiber 3, Sugar 4.4, Protein 7.8
JALAPENO HUSH PUPPIES
Whenever we have a neighborhood fish fry, these hush puppies are part of the menu. They're crisp and golden with just a mild pepper flavor.-Mary K. Dixson, Decatur, Alabama
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3-1/2 to 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the egg, milk, onion and jalapeno; stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve warm.
Nutrition Facts :
BACON CHEDDAR JALAPEñO-STUFFED HUSH PUPPIES RECIPE BY TASTY
Here's what you need: cream cheese, shredded cheddar cheese, jalapeñoes, bacon, yellow cornmeal, all purpose flour, kosher salt, freshly ground black pepper, baking powder, baking soda, sugar, cayenne pepper, buttermilk, egg, yellow onion, oil
Provided by Betsy Carter
Categories Appetizers
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
- Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
- In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
- In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
- Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
- Preheat a pot of oil to 350˚F (180˚C).
- Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
- Add the hush puppies to the oil and fry until golden brown on all sides.
- Transfer to a wire rack or paper towel lined-plate to drain.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 32 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, Sugar 6 grams
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- Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients.
- Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm until crisp in 375°F oven, 12 to 14 minutes.
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