Peppery Hush Puppies Recipes

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PEPPERY HUSH PUPPIES



Peppery Hush Puppies image

For our family, a good fish dinner just isn't complete without these zesty hush puppies. You can also serve them alone as a satisfying snack. -Carolyn Griffin, Macon, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 dozen.

Number Of Ingredients 14

2 cups cornmeal
1 cup plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
2/3 cup water
1/2 cup buttermilk
1/2 cup butter, melted
1 cup grated onion
2 jalapeno peppers, seeded and chopped
1 small green pepper, chopped
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. In another bowl, whisk the egg, water, buttermilk and butter. Stir in the onion, jalapenos and green pepper. Stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 201 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 279mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 36 hushpuppies

Number Of Ingredients 9

1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper
Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

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.

SPICY HUSH PUPPIES



Spicy Hush Puppies image

These spicy hush puppies make a wonderful side dish to fish. They taste best when served warm.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 dozen.

Number Of Ingredients 12

2 cups cornmeal
1/2 cup pancake mix
2-1/2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons canola oil
3 jalapeno peppers, seeded and finely chopped
1/2 cup finely chopped onion
1/8 to 1/4 teaspoon hot pepper sauce
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the cornmeal, pancake mix, sugar, baking powder and salt. In another bowl, beat the egg, buttermilk, oil, jalapenos, onion and pepper sauce. Stir into dry ingredients just until combined., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls into oil. Fry for 3-4 minutes or until golden brown. Drain on paper towels. Serve warm.

Nutrition Facts :

HUSH PUPPIES



Hush Puppies image

Down the street from our previous home in Los Angeles, there's a small joint called Mel's Fish Shack. You choose from any number of pieces of fish that they batter and fry, and we'd always get an order of hush puppies to go with it. I remember many sunny days on our porch, crunching through those crunchy puppies with my mouth slightly open to let all the steam out! I was never good at waiting for food to cool down! When I asked them if they'd share their recipe, the owner looked at me like I was weird and said, we just buy them. I was so disappointed, but then was so happy to find out they're really easy to make! Here's my version, inspired by an Indian teatime snack, dhokla, which is a savory steamed chickpea cake that's doused with mustard seeds, curry leaves and coconut.

Provided by Aarti Sequeira

Time 50m

Yield 4 servings (about 20 hush puppies)

Number Of Ingredients 16

2 tablespoons ghee
1 teaspoon black or brown mustard seeds (see Cook's Note)
1 serrano pepper, minced
10 to 15 fresh curry leaves
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt, plus more for sprinkling
1/2 cup buttermilk
1 large egg
Zest and juice of 1 lime
Frying oil, such as canola or vegetable
Handful chopped fresh cilantro
Handful fresh or thawed grated coconut

Steps:

  • Preheat the oven to 200 degrees F. Line a baking sheet with a triple layer of paper towels, then set a wire cooling rack over the top. Set aside.
  • For the tempering oil: Warm the ghee in a small skillet or tadka pan over medium heat. Drop a couple of mustard seeds into the ghee; if they sizzle immediately, then it's hot enough. Add the remaining mustard seeds and the green chile. Cook about 5 seconds, then carefully add the curry leaves (they will splutter!). Cook about 30 seconds, then pour into a small bowl and set aside to cool down.
  • For the hush puppies: Whisk the cornmeal, flour, baking powder and soda, turmeric and salt together in a large bowl. In another bowl, whisk the buttermilk, egg and lime zest together. Stir the wet ingredients and the now cooled-off tadka into the cornmeal mixture until just combined. Set aside to rest at room temperature for 10 minutes.
  • Meanwhile, fill 10-inch cast-iron skillet with frying oil about 3/4-inch deep, or fill a deep-fryer. Preheat until it registers 375 degrees F.
  • Drop little balls (about 1 tablespoon) of batter into the oil, being sure not to overcrowd the skillet. Fry, flipping often, until deep golden brown, 2 to 4 minutes. Transfer the hush puppies to the prepared rack, then sprinkle with salt and lime juice and keep warm in oven.
  • To serve, sprinkle with the cilantro and coconut.

CAPTAIN BUDDY'S PEPPERY HUSH PUPPIES



Captain Buddy's Peppery Hush Puppies image

Another recipe from Buddy's Seafood Restaurant in Charleston,North Carolina. It was published in the Bon Voyage section of a September 1981 Bon Appetit. Use floury stone-ground cornmeal to keep the hush puppies light and hold them together as they fry. An electric wok or frying pan or deep fryer works well for this recipe. Beer gives these puffs a light texture.

Provided by Leslie in Texas

Categories     < 60 Mins

Time 45m

Yield 6 dozen hushpuppies

Number Of Ingredients 11

4 cups sifted stone-ground yellow cornmeal
2 cups sifted self-rising cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 teaspoon baking soda
2 cups beer (to 2 1/2 c.) or 2 cups milk (to 2 1/2 c.)
1 medium onion, finely minced
1 egg
1/4 cup minced fresh parsley
1 1/2 teaspoons fresh ground pepper
3 quarts peanut oil (for deep frying)

Steps:

  • Sift cornmeal,flour,baking powder,salt and soda into large bowl.; make a well in the center.
  • Add 2 cups beer or milk, onion,egg,parsley and pepper.
  • Stir quickly until just combined; do not overmix.
  • Add remaining 1/2 cup beer or milk if batter is too thick, it should be the consistancy of porridge.
  • Preheat oven to 250 degrees. Heat oil in electric skillet or wok, deep fryer, or large saucepan to 365 degrees.
  • Drop batter by rounded teaspoonful into hot oil and fry, turning once, until richly browned, 3 to 5 minutes per side.
  • Drain on paper towels, transfer to serving platter and keep warm in oven.
  • Repeat with remaining batter; serve hot.

Nutrition Facts : Calories 4318.2, Fat 436.2, SaturatedFat 73.8, Cholesterol 35.2, Sodium 888.6, Carbohydrate 99.2, Fiber 7.5, Sugar 1.5, Protein 12.4

MOM'S CAJUN HUSH PUPPIES



Mom's Cajun Hush Puppies image

These tasty little delights are sure to be the perfect appetizer! Serve warm with tartar sauce.

Provided by brittnichole924

Categories     Side Dish     Hushpuppie Recipes

Time 30m

Yield 24

Number Of Ingredients 13

6 cups all-purpose flour
3 cups cornmeal
1 cup white sugar
1 cup grated Parmesan cheese
¼ cup baking powder
salt and ground black pepper to taste
5 eggs
3 bell peppers, minced
3 onions, minced
1 (14 ounce) can cream-style corn
1 (14 ounce) can whole kernel corn
1 cup chopped pimento peppers
2 quarts vegetable oil for frying

Steps:

  • Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 56.8 g, Cholesterol 41.7 mg, Fat 10.3 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 410.5 mg, Sugar 11.9 g

PEPPERY HUSH PUPPIES



Peppery Hush Puppies image

This is from TOH. I haven't tried them yet, but I am typing the recipe up for ZWT II. Makes 4 dozen.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 4 dozen

Number Of Ingredients 12

2 cups cornmeal
1/2 cup pancake mix
2 1/2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
2 jalapeno peppers, seeded and finely chopped
1/2 cup red onion, finely chopped
1/8 teaspoon hot pepper sauce
oil (for frying)

Steps:

  • In a bowl, combine the cornmeal, pancake mix, sugar, baking powder and salt. In another bowl, beat the egg, buttermilk, oil, jalapeños, onion and hot pepper sauce.
  • Stir into dry ingredients until just combined.
  • Heat oil to 375. Drop batter by rounded tablespoonfuls into oil. Fry for 3-4 minutes or until golden brown. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 406.2, Fat 11.6, SaturatedFat 2.1, Cholesterol 58.7, Sodium 977.3, Carbohydrate 66.9, Fiber 5.4, Sugar 7.1, Protein 10.5

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