Hushpuppies Recipe
fontina, jalapeno, red pepper sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Cheese
For Frying
For Serving
Method
Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk together until well combined.
- 2
Prepare Wet Ingredients
In a separate bowl, whisk together buttermilk, egg, and diced jalapeno until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fold in the shredded fontina cheese until evenly distributed.
Frying
- 4
Heat Oil
In a deep skillet or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry Hushpuppies
Using a spoon or small ice cream scoop, drop tablespoons of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes or until golden brown, flipping halfway through.
- 6
Drain and Cool
Once cooked, use a slotted spoon to remove the hushpuppies from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 7
Serve Warm
Serve the hushpuppies warm with red pepper sauce on the side for dipping. Enjoy!
