Southern Jalapeno Hush Puppies By Lady Rose Recipes

JALAPENO HUSHPUPPIES

Steps:

• 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.
• 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.
• 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.

JALAPENO HUSHPUPPIES

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.

SOUTHERN JALAPENO HUSH PUPPIES BY LADY ROSE

Steps:

• Keep in mind that I doubled the original recipe, so divide recipe if you want less. I love the addition of dusting them in powdered sugar while they are hot, I feel it compliments the saltiness & savory flavor, but that is my personal preference. You can omit if you like. I also included the 10 minute wait time in the prep time. The cook time is only about 3 to 4 minutes total for each batch you cook. For best results use a teaspoon to drop batter into hot oil. THIS IS THE BOOK I USED AS A GUIDE FOR MY RECIPE.
• Add the grated onion, minced garlic, chopped jalapeno & drained corn & chopped chive to a large bowl.
• Then add in the dry ingredients. Stir to blend together,
• Beat eggs till well blended. Then pour into dry mixture. Gradually add the milk & stir to form a thick batter.
• Allow batter to rest for at least 10 to 15 minutes. Batter should be thick enough to drop from the spoon to form a 1 inch ball.
• Heat oil in a large skillet or pot to about 375 degrees F. Then USING A TEASPOON, DROP BATTER INTO HOT OIL, BUT DO NOT OVER CROWD. Allow to brown on one side, then flip hush puppies to brown other side about 3-4 minutes.
• Using a slotted spoon remove hush puppies from hot oil onto a large platter lined with paper towel. Dust immediately with powdered sugar if desired while hush puppies are still hot.
• Serve while still hot, enjoy & remember to share.

QUICK JALAPENO HUSH PUPPIES

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.

PAULA DEEN'S JALAPEñO HUSH PUPPIES RECIPE - (3.7/5)

Steps:

• Heat oil to 350°F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir cornmeal, flour, onion, jalapeño, 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. CHILI SAUCE: In a small bowl, combine mayonnaise, sweet chili sauce, garlic-chili sauce and red pepper flakes. Stir well, then cover and refrigerate until ready to serve.