The Ultimate Hushpuppies Recipe
Six hushpuppies stuffed with crumbled bacon, jalapenos, served with a side of queso.
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Ingredients
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Hushpuppy Batter
Stuffing
Queso Dip
Frying
Method
Prepare the Hushpuppy Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, salt, and black pepper. Stir until well mixed.
- 2
- 3
Fold in Extras
Gently fold in the chopped green onions, crumbled bacon, and diced jalapenos into the batter until evenly distributed.
Prepare the Queso Dip
- 4
Melt the Cheese
In a saucepan over medium heat, combine the cubed Velveeta cheese and the can of diced tomatoes with green chilies. Stir frequently until the cheese is melted.
- 5
Add Milk
Pour in the milk to thin out the queso to your desired consistency. Stir well and keep warm on low heat.
Fry the Hushpuppies
- 6
Heat Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Form Hushpuppies
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan.
- 8
Fry Until Golden
Fry the hushpuppies for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove and drain on paper towels.
Serve
- 9
Plate and Serve
Arrange the hushpuppies on a serving plate. Serve hot alongside the warm queso dip for dipping.