JAZZY HUSH PUPPIES RECIPE BY TASTY

Jazzy Hush Puppies Recipe by Tasty image

Provided by Tasty

Yield 30 hush puppies

Number Of Ingredients 12

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vegetable oil, for frying
¾ cup all-purpose flour
¾ cup cornmeal, fine-grind
2 ½ teaspoons sugar
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
2 teaspoons McCormick® Jazzy Spice Blend
4 tablespoons unsalted butter, (1/2 stick) cubed and chilled
1 large egg, beaten
1 cup buttermilk
1 jalapeño, seeded and finely chopped
½ small yellow onion, finely chopped

Steps:

Fill a medium pot with 4 inches (10 cm) of oil and heat over medium heat to 350˚F (180˚C).
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy spice blend.
Using your fingers or a pastry cutter, add the butter and work into the flour mixture until it resembles a coarse meal and the butter pieces are no larger than peas.
Make a well in the center of the flour mixture and add the egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add the jalapeño and onion and mix gently just to incorporate. Be careful not to overmix.
Working in batches, use a 1-ounce (28 G) ice cream scoop or tablespoon to quickly but carefully scoop 8-10 balls of batter into the hot oil. Adjust the heat to maintain the oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter.
Enjoy!

Nutrition Facts : Calories 52 calories, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams