Hush Puppies Recipe
Spicy cornmeal fritters with jalapeño and scallions.
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Ingredients
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Dry Ingredients
Wet Ingredients
Flavorings
Method
Preparation
- 1
Prep the Ingredients
Finely chop the jalapeño pepper and slice the scallions. Set aside.
- 2
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and cayenne pepper. Whisk together until well mixed.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together buttermilk and egg until fully combined.
Combining Ingredients
- 4
Combine Mixtures
Pour the wet mixture into the dry mixture and stir gently until just combined. Do not overmix.
- 5
Add Flavorings
Fold in the chopped jalapeño and scallions into the batter until evenly distributed.
Frying
- 6
- 7
Fry Hush Puppies
Using a tablespoon or a small scoop, drop spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.
- 8
Cook Until Golden Brown
Fry the hush puppies for about 3-4 minutes on each side or until they are golden brown and cooked through.
- 9
Drain Excess Oil
Remove the hush puppies with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving
- 10
Serve Hot
Serve the hush puppies warm with your choice of dipping sauce or enjoy them plain.