Hushpuppies With Jalapeno Recipe
Crispy fried balls filled with jalapeno.
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Ingredients
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Hushpuppies
Method
Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, salt, and black pepper. Mix well until the dry ingredients are evenly distributed.
- 2
Add Jalapenos and Green Onions
Stir in the finely chopped jalapeno peppers and green onions into the dry mixture until they are well incorporated.
- 3
Combine Wet Ingredients
In another bowl, whisk together the buttermilk and the beaten egg until smooth.
- 4
Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be a little lumpy.
- 5
Heat Oil
In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and float to the top.
- 6
Fry the Hushpuppies
Using a tablespoon or a small cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook until golden brown, about 3-4 minutes on each side.
- 7
Drain and Serve
Once cooked, remove the hushpuppies from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve warm, optionally with a dipping sauce.