Jalapeno Hushpuppies – a delicious recipe with peanut oil, cornmeal, flour, onion, jalapeno peppers, corn. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
2
In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended.
3
Allow to stand 5 minutes.
4
Drop the batter by teaspoonfuls into the hot oil.
5
Don't overcrowd; leave room for the hushpuppies to be turned.
6
Cook the hushpuppies until golden brown, about 3 minutes.
7
Remove from the oil with a slotted spoon and drain on paper towels.
8
Keep the cooked hushpuppies warm in an oven while cooking the remaining batter.
9
Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.
10
Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.
577
kcal
Calories
34
g
Fat
51
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 quarts peanut oil, for frying, 1 1/2 cups self-rising cornmeal, 1 cup self-rising flour, 1/2 cup chopped onion, and more.
Yes, Jalapeno Hushpuppies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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