Discover these crispy on the outside, soft on the inside Zesty Jalapeño Hush Puppies that bring a delightful kick to a Southern classic. Perfect for parties and gatherings, they offer a flavorful twist to traditional cornbread balls, enriched with spicy jalapeños and aromatic spices.
Hush puppies originated in the Southern United States as a way to use leftover cornmeal batter. This version adds a zesty twist with jalapeños.
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
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.
8. Remove hush puppies with a slotted spoon and drain on paper towels.
9. Serve warm with your favorite dipping sauce.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven preheated to 350°F for 5-7 minutes or until heated through to regain crispiness.
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