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Jalapeño Hushpuppies

Source of Recipe

From "Home Cooking with Trisha Yearwood" by Trisha Yearwood


Recipe Introduction

"Jalapeños are one of my favorite things to use to spice up a recipe. Fresh jalapeños are the best and have less sodium than canned—but canned works, too! The corn makes these hushpuppies really moist. If you're cooking up a 'mess' of fish, try these alongside Pete's Catfish."

List of Ingredients

â—¦  1 ½ quarts peanut oil
â—¦  1 ½ cups self-rising cornmeal
â—¦  1 cup self-rising flour
â—¦  ½ cup chopped onion
â—¦  1 7-ounce can diced jalapeño peppers, drained, or ¾ cup fresh jalapeños, seeded and finely diced
â—¦  1 15-ounce can creamed corn
â—¦  2 large eggs, lightly beaten
â—¦  Salt


Recipe

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.

Makes about 36