Description
Crispy on the outside and tender on the inside, these Southern hush puppies are packed with flavor from jalapeño, onion, and a touch of spice. Perfect as a side dish or appetizer for any meal, these fried cornmeal bites are a must-try!
Ingredients
Units
Scale
- 1 1/2 cups self-rising cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon Creole seasoning
- 1/2 cup buttermilk
- 1 large egg, beaten
- 1 small yellow onion, finely diced
- 1 large jalapeño, de-seeded, de-veined, and finely diced
- Canola oil for frying (about 4 cups)
Instructions
Prepare the Batter:
- Preheat the oven to 200℉ to keep fried hush puppies warm. Line a baking sheet with paper towels and place a wire rack on top.
- In a large bowl, whisk together cornmeal, flour, sugar, and Creole seasoning.
- Add buttermilk, beaten egg, onion, and jalapeño to the dry mixture. Stir until just combined—do not overmix. Allow the batter to rest while heating the oil.
Fry the Hush Puppies:
- In a Dutch oven or cast-iron skillet, heat 3–4 cups of canola oil to 365℉. (If you don’t have a thermometer, test by dropping a pinch of cornmeal into the oil; it should sizzle immediately.)
- Using a cookie scoop or spoon, drop batter into the hot oil, frying 8–10 hush puppies at a time.
- Fry for 2–3 minutes, turning occasionally for even browning.
Drain and Serve:
- Transfer fried hush puppies to the prepared wire rack to drain excess oil.
- Keep cooked hush puppies warm in the oven while frying the remaining batches.
- Serve hot and enjoy!
Notes
- Batter: Overmixing can make the hush puppies dense. Resting the batter ensures light and fluffy results.
- Oil: Use canola, peanut, or avocado oil for frying. Avoid overcrowding the skillet to maintain the oil temperature.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2–3 months. Reheat in the oven for best results.
Nutrition
- Serving Size: 1
- Calories: 56 kcal per hush puppy
