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Homemade Jalapeño Hush Puppies

Homemade Jalapeño Hush Puppies - Easy Comfort Food Recipes

As someone who has always loved a good southern-inspired dish, homemade jalapeño hush puppies have a special place in my heart. They remind me of warm summer evenings spent by the grill, laughing with friends and family. There's something magical about mixing simple ingredients to create a flavor explosion that dances on your tongue. The comfort of cornbread meets the lively kick of jalapeños—what’s not to love?
In this article, I’ll walk you through everything you need to know to make these mouthwatering bites at home. You’ll learn about their unique taste, why this recipe is a winner, and how to ensure your hush puppies are the star of the show.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 30
Course: Appetizer
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • Before you get cooking, gather the following ingredients:
  • Peanut or vegetable oil for frying until golden
  • 1 cup self-rising flour, lightly sifted
  • 1 cup yellow or white cornmeal, finely ground
  • 1½ teaspoons aluminum-free baking powder
  • ¼ cup organic cane sugar
  • ½ teaspoons flaky kosher salt
  • ½ teaspoons smoked paprika
  • 1 large farm-fresh egg, lightly beaten
  • 1 cup tangy buttermilk
  • 1 small sweet yellow onion, extra finely minced
  • 2 fresh jalapeño peppers, seeded and finely chopped
  • 1 tablespoon chopped fresh chives

Method
 

  1. Let’s get cooking. Follow these steps to create your very own homemade jalapeño hush puppies.
Step 1: Prepare the Ingredients
  1. Start by gathering all your ingredients. Measure them carefully so that you can follow the recipe with ease. Sift the self-rising flour, and ensure the cornmeal is finely ground for the best texture.
Step 2: Combine Dry Ingredients
  1. In a large mixing bowl, add the self-rising flour, cornmeal, baking powder, sugar, salt, and smoked paprika. Whisk these dry ingredients together until they are well combined. This will ensure a uniform taste throughout your hush puppies.
Step 3: Add Wet Ingredients
  1. In another bowl, mix the beaten egg and buttermilk together until they’re well blended. Pour this mixture into the bowl of dry ingredients. Stir everything gently until just combined. Do not overmix—small lumps are perfectly acceptable.
Step 4: Fold in the Vegetables
  1. Carefully fold in the finely minced onion, jalapeños, and chives. This is where the flavors come together. Be gentle to maintain the lightness of the batter.
Step 5: Heat the Oil
  1. In a large pot or deep skillet, heat the peanut or vegetable oil over medium-high heat. The oil needs to be hot enough for frying but be cautious not to overheat it or let it smoke. If you want to check the temperature, drop a small spoonful of batter into the oil—if it sizzles and bubbles, you’re good to go!
Step 6: Fry the Hush Puppies
  1. Using a spoon or a small cookie scoop, carefully drop tablespoon-sized portions of the batter into the hot oil. Fry them in batches, being careful not to overcrowd the pan. Cook until they are golden brown, about 3-4 minutes, turning them halfway through for even browning.
Step 7: Drain and Serve
  1. Once golden brown, use a slotted spoon to remove the hush puppies from the oil. Place them on a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce.

Notes

  • Fry in Batches: Avoid overcrowding the pan to ensure each hush puppy fries evenly.
  • Adjusting Spice Level: If you prefer less heat, remove the seeds from the jalapeños or use milder peppers.
  • Serve Immediately: These hush puppies are best served fresh while they are still hot. The texture is unbeatable right from the fryer!
  • Measuring Flour: Spoon and level the flour when measuring to prevent dense hush puppies.
Experimentation: Feel free to add different ingredients such as shredded cheese or corn kernels for added flavor and texture.