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Jalapeño Hushpuppies Recipe
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Ingredients
- 1 quarts ½peanut oil
- 1 cups ½self-rising cornmeal
- 1 cup self-rising flour
- cup ½chopped onion
- 1 7- ounce can diced jalapeño peppers drained, or ¾ cup fresh jalapeños, seeded and finely diced
- 1 15- ounce can creamed corn
- 2 Large Eggs lightly beaten
- Salt
Ingredients
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Instructions
- Heat the oil to 350°F in a deep fryer or Dutch oven.
- In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeño, corn, and eggs until blended. Allow to stand for 5 minutes.
- Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies to a golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in the oven while cooking the rest of the batter. Lightly salt to taste before serving.