Best Peppery Hush Puppies Recipes

PEPPERY HUSH PUPPIES

Peppery Hush Puppies image

For our family, a good fish dinner just isn't complete without these zesty hush puppies. You can also serve them alone as a satisfying snack. -Carolyn Griffin, Macon, Georgia

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 6 dozen.

Number Of Ingredients 14

Ingredients

2 cups cornmeal
1 cup plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
2/3 cup water
1/2 cup buttermilk
1/2 cup butter, melted
1 cup grated onion
2 jalapeno peppers, seeded and chopped
1 small green pepper, chopped
Oil for deep-fat frying

Steps:

In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. In another bowl, whisk the egg, water, buttermilk and butter. Stir in the onion, jalapenos and green pepper. Stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 201 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 279mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CAPTAIN BUDDY'S PEPPERY HUSH PUPPIES

Captain Buddy's Peppery Hush Puppies image

Another recipe from Buddy's Seafood Restaurant in Charleston,North Carolina. It was published in the Bon Voyage section of a September 1981 Bon Appetit. Use floury stone-ground cornmeal to keep the hush puppies light and hold them together as they fry. An electric wok or frying pan or deep fryer works well for this recipe. Beer gives these puffs a light texture.

Provided by Leslie in Texas

Categories < 60 Mins

Time 45m

Yield 6 dozen hushpuppies

Number Of Ingredients 11

Ingredients

4 cups sifted stone-ground yellow cornmeal
2 cups sifted self-rising cake flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 teaspoon baking soda
2 cups beer (to 2 1/2 c.) or 2 cups milk (to 2 1/2 c.)
1 medium onion, finely minced
1 egg
1/4 cup minced fresh parsley
1 1/2 teaspoons fresh ground pepper
3 quarts peanut oil (for deep frying)

Steps:

Sift cornmeal,flour,baking powder,salt and soda into large bowl.; make a well in the center.
Add 2 cups beer or milk, onion,egg,parsley and pepper.
Stir quickly until just combined; do not overmix.
Add remaining 1/2 cup beer or milk if batter is too thick, it should be the consistancy of porridge.
Preheat oven to 250 degrees. Heat oil in electric skillet or wok, deep fryer, or large saucepan to 365 degrees.
Drop batter by rounded teaspoonful into hot oil and fry, turning once, until richly browned, 3 to 5 minutes per side.
Drain on paper towels, transfer to serving platter and keep warm in oven.
Repeat with remaining batter; serve hot.

Nutrition Facts : Calories 4318.2, Fat 436.2, SaturatedFat 73.8, Cholesterol 35.2, Sodium 888.6, Carbohydrate 99.2, Fiber 7.5, Sugar 1.5, Protein 12.4