Jalapeño Hushpuppies

Crisp, golden cornmeal hushpuppies loaded with sweet corn, onion, fresh jalapeño and a little Old Bay. A spicy side or appetizer for fried fish and barbecue.

Course Appetizer, Side

Keyword Jalapeno Pepper, Old Bay

Prep Time 15

Cook Time 15

Resting 10

Total Time 40

Servings hushpuppies

Calories 41kcal

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 tablespoon Old Bay seasoning
1/2 teaspoon salt
3/4 cup buttermilk
1 egg beaten
1 cup corn kernels fresh, frozen and thawed, or canned and drained
1/2 cup onion finely minced
2 jalapeño peppers seeded and minced
vegetable or peanut oil for frying

Instructions

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, Old Bay and salt. In a second bowl, whisk the buttermilk and egg, then stir in the corn, onion and jalapeños.
Pour the wet ingredients into the dry ones and stir just until combined. The batter should be thick enough to hold its shape on a spoon. Let it rest for 10 minutes while the oil heats.
Heat 2 to 3 inches of oil in a deep fryer or heavy pot to 375°F.
Working in batches so the pot isn't crowded, drop the batter in by rounded tablespoons. Fry, turning once, until deep golden brown all over, about 3 minutes. Break the first one open to check that the center is cooked through.
Lift the hushpuppies out with a slotted spoon onto a paper towel-lined plate to drain. Let the oil come back to 375°F between batches, and serve hot.

Notes

Jalapeños run 2,500 to 8,000 SHU. Leave some of the seeds and ribs in, or swap in a serrano, if you want more heat.

If the batter is too loose to hold its shape, stir in another tablespoon or two of flour or cornmeal.

Hushpuppies are best hot. Reheat leftovers on a rack in a 375°F oven for about 5 to 8 minutes to crisp them back up.

Nutrition