Jalapeno Hush Puppies Recipe

fried hushpuppies in a pile with sauce in the background

Light and fluffy on the inside, perfectly crispy on the outside, with just a touch of spice, these Jalapeno Hush Puppies are the perfect accompaniment for a true Southern meal.

Course Appetizer

Cuisine American, Cajun/Creole

Prep Time 5

Cook Time 10

Total Time 20

Servings servings

Calories 221kcal

Author Danielle Wolter

Ingredients

1 cup cornmeal
½ cup flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon sugar
4 whole jalapenos minced
½ cup sharp cheddar cheese
¼ medium onion minced
1 egg
1 cup buttermilk

Instructions

Combine all the ingredients in a bowl and mix to combine, being careful not to over mix. It's ok if it's a little lumpy.
Heat about 2-3 cups of oil to 350F in a dutch oven.
Using a medium sized cookie scoop, drop scoops of the batter in the hot oil, being careful not to overcrowd the pan.
Fry for about 2-3 minutes then flip over and fry another 2-3 minutes. They should be golden brown on all sides.
Using a slotted spoon, remove the hushpuppies from the oil and drain them on paper towels.

Notes

Don't overcrowd the pan or the temperature of the oil may drop too much. This can cause hush puppies to become soggy.
If making more than 2-3 batches, keep the cooked ones warm in a 200F oven.
Add an additional jalapeno (or other pepper) for more heat.
Add in some crumbled bacon for a meaty flavor.

Nutrition