JALAPENO HUSH PUPPIES
Whenever we have a neighborhood fish fry, these hush puppies are part of the menu. They're crisp and golden with just a mild pepper flavor.-Mary K. Dixson, Decatur, Alabama
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3-1/2 to 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the egg, milk, onion and jalapeno; stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve warm.
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Jesdon Japheat
[email protected]These were a bit too spicy for me, but my husband loved them. I think next time I'll use half the amount of jalapeños.
D Corrales
[email protected]Just made these and they are amazing! The perfect amount of spice and sweetness. My husband and kids loved them.
RIKAS RIKASDJ
[email protected]I've made these hush puppies several times now and they are always a crowd-pleaser. They are so easy to make and they always turn out delicious. I love the combination of the sweet cornbread and the spicy jalapeños.
Riyad Khan Masud
[email protected]Yum!
Payal Patel
[email protected]These hush puppies were a hit at my party! They were crispy on the outside and fluffy on the inside, with just the right amount of heat from the jalapeños. I followed the recipe exactly and they turned out perfectly. I will definitely be making these