Best Southern Jalapeno Hush Puppies By Lady Rose Recipes

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JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Jalapeno Hushpuppies - These spicy little-fried nuggets of cornmeal are the perfect companion to any fried fish!

Provided by Don't Sweat The Recipe

Categories     Appetizer     Bread

Time 10m

Number Of Ingredients 11

1 cup cornmeal
3/4 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon baking soda
2 large eggs, beaten
1/2 cup buttermilk
1/4 cup diced onion
1/4 to 1/2 cup chopped jalapeno peppers ((as desired))
canola or vegetable oil for frying

Steps:

  • Whisk together the eggs and buttermilk, in a large bowl. In a separate bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar. Add the wet ingredients to the dry ingredients, then add the onion and jalapenos and stir until incorporated and the batter is thick.
  • In a heavy-bottomed pot (Dutch oven) or deep fryer, heat enough oil to come halfway up the sides of the pot, to 360 degrees F.
  • Working in batches, drop the batter, 1 tablespoon (I use a cookie dough scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hush puppies to a paper towel-lined dish and sprinkle with salt (if desired) while hot.

Nutrition Facts : Calories 104 kcal, Carbohydrate 18 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 239 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

QUICK JALAPENO HUSH PUPPIES



Quick Jalapeno Hush Puppies image

The crunchy exterior of these southern-style snacks is a nice contrast to the moist cornbread. Jalapeno peppers and hot sauce add a hint of heat. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature, lightly beaten
3/4 cup 2% milk
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped onion
1 teaspoon Louisiana-style hot sauce
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined., In a cast-iron or other heavy skillet, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Provided by Trisha Yearwood

Categories     appetizer

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.

SOUTHERN JALAPENO HUSH PUPPIES BY LADY ROSE



Southern Jalapeno Hush Puppies by Lady Rose image

My inspiration for this recipe came from the cookbook called BIG MAMA'S BACK IN THE KITCHEN BY Charlene JOHNSON. I DID MAKE A FEW MINOR CHANGES to add my personal spin on the recipe. I prefer using Yellow cornmeal to white, & I also used Bisquick instead of self rising flour, & added minced garlic as well as chopped chive, plus I dusted mine with Powdered sugar. I am posting the ingredients I used. I found that you should not make the hushpuppies too large, nor can the oil be too hot. If they are too large they do not cook on the inside, if oil is too hot, they will burn on the outside.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Savory Breads

Number Of Ingredients 12

2 cup(s) self rising corn meal [i used yellow]
1 cup(s) bisquick
1 teaspoon(s) each salt, & sugar (i used agave nectar)
1 1/2 teaspoon(s) old bay seasoning
1 small onion grated (i used a box grater)
3-4 clove(s) garlic minced
1 tablespoon(s) chopped dried chive
1 large can whole kernal corn drained (15 oz)
2 medium jalapeno peppers, seeded & chopped ( leave in seeds if you like spicey)
2 large eggs, room temperature
1 cup(s) or more of milk (batter should be a bit thick)
- powdered sugar for dusting if desired (optional)

Steps:

  • Keep in mind that I doubled the original recipe, so divide recipe if you want less. I love the addition of dusting them in powdered sugar while they are hot, I feel it compliments the saltiness & savory flavor, but that is my personal preference. You can omit if you like. I also included the 10 minute wait time in the prep time. The cook time is only about 3 to 4 minutes total for each batch you cook. For best results use a teaspoon to drop batter into hot oil. THIS IS THE BOOK I USED AS A GUIDE FOR MY RECIPE.
  • Add the grated onion, minced garlic, chopped jalapeno & drained corn & chopped chive to a large bowl.
  • Then add in the dry ingredients. Stir to blend together,
  • Beat eggs till well blended. Then pour into dry mixture. Gradually add the milk & stir to form a thick batter.
  • Allow batter to rest for at least 10 to 15 minutes. Batter should be thick enough to drop from the spoon to form a 1 inch ball.
  • Heat oil in a large skillet or pot to about 375 degrees F. Then USING A TEASPOON, DROP BATTER INTO HOT OIL, BUT DO NOT OVER CROWD. Allow to brown on one side, then flip hush puppies to brown other side about 3-4 minutes.
  • Using a slotted spoon remove hush puppies from hot oil onto a large platter lined with paper towel. Dust immediately with powdered sugar if desired while hush puppies are still hot.
  • Serve while still hot, enjoy & remember to share.

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