Best Paula Deens Jalapeño Hush Puppies Recipes

Jalapeno Hushpuppies image

Provided by Trisha Yearwood

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.

Paula Deen Hushpuppies image

Provided by Penny Hall

Time 30m

Number Of Ingredients 8

Steps:

1. Directions Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Paula Deen's Jalapeño Hush Puppies Recipe - (3.7/5) image

Provided by grinder

Number Of Ingredients 16

HUSHPUPPIES:
1 1/2 quarts peanut oil for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup onion, chopped
7 ounces canned diced jalapeño peppers or
3/4 cup fresh jalapeños, seeded and diced fine
1 can creamed corn
2 large eggs, lightly beaten
Salt, to taste
Black pepper, freshly ground
SWEET & SPICY CHILI SAUCE:
1 cup mayonnaise
1/8 teaspoon ground red pepper flakes
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic-chili sauce

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.