Zesty Jalapeño Hush Puppies

Name: Zesty Jalapeño Hush Puppies
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; 1/2 cup buttermilk; 1 large egg; 1/2 cup finely chopped jalapeños; 1/4 cup chopped green onions; 2 cups vegetable oil for frying

🕒 Prep: 10 min

🔥 Cook: 4 min

🍽 Serves: 4

★★★★★

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If you're on the hunt for a snack that packs a punch with a little Southern charm, these Zesty Jalapeño Hush Puppies are just the ticket. They're crispy on the outside, soft on the inside, and have just the right kick to keep things interesting.

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Ingredients for Zesty Jalapeño Hush Puppies

Cornmeal forms the base, giving these hush puppies their traditional Southern texture. All-purpose flour helps bind the ingredients together. A bit of sugar enhances the flavor without making them sweet. Baking powder and baking soda provide the necessary lift for a light, airy interior. Salt brings out all the other flavors. Garlic powder adds a subtle depth, while a dash of cayenne pepper offers a gentle heat. Buttermilk keeps the batter moist, and the egg acts as a binder. The star, jalapeños, add a zesty kick, while green onions lend a fresh, savory note. Vegetable oil is perfect for frying, giving these pups their signature crispy exterior.

Tips & Tricks

If you're sensitive to spice, remove the seeds from the jalapeños to reduce heat.
To test if your oil is ready, drop a small bit of batter in. If it sizzles and floats, you're good to go!
For a fun twist, try adding some shredded cheddar cheese to the batter.

Serving Suggestions

These hush puppies pair beautifully with a tangy dipping sauce like ranch or a creamy avocado dip. They're also great alongside fried fish or a barbecue feast, adding a spicy crunch to your meal.

Frequently Asked Questions

Can I make these hush puppies ahead of time?: They're best enjoyed fresh, but you can prepare the batter a few hours ahead and keep it refrigerated.
Can I bake instead of fry?: Frying gives the best texture, but you can bake them at 400°F for about 15 minutes, flipping halfway through.
What if I don't have buttermilk?: You can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Zesty Jalapeño Hush Puppies Recipe Walkthrough

First, grab a large mixing bowl and toss in the cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder, and cayenne pepper. Give it all a good mix with a whisk to make sure everything is evenly distributed.

In a separate bowl, whisk together the buttermilk and egg until they're well combined. This is your wet mixture.

Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. You don't want to overmix here; a few lumps are perfectly fine.

Fold in the jalapeños and green onions. Make sure they're evenly spread throughout the batter for a consistent flavor in every bite.

Heat up the vegetable oil in a deep skillet over medium heat. You'll know it's ready when it starts shimmering. If you have a thermometer, aim for about 350°F.

Using a tablespoon or a small ice cream scoop, carefully drop portions of batter into the hot oil. Be sure not to overcrowd the pan, or they won't cook evenly.

Fry each hush puppy for about 3-4 minutes, turning them occasionally, until they achieve a beautiful golden brown. Once cooked, remove them with a slotted spoon and let them drain on paper towels.

Serve these crispy delights warm with your favorite dipping sauce. Enjoy!

Why You'll Love This Recipe

Perfectly crispy and golden brown.
A spicy twist on a Southern classic.
Quick and easy to make with simple ingredients.

Ingredients

1 cup cornmeal

1/2 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/2 cup buttermilk

1 large egg

1/2 cup finely chopped jalapeños

1/4 cup chopped green onions

2 cups vegetable oil for frying

Step-by-step Instructions

1. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder, and cayenne pepper. Mix well.

2. In a separate bowl, whisk together buttermilk and egg until well combined.

3. Pour the wet mixture into the dry ingredients and stir until just combined.

4. Fold in the chopped jalapeños and green onions until evenly distributed.

5. Heat vegetable oil in a deep skillet over medium heat until shimmering.

6. Using a tablespoon or small ice cream scoop, drop batter into the hot oil, being careful not to overcrowd the pan.

7. Fry the hush puppies for 3-4 minutes, turning occasionally, until golden brown and crispy.