Jalapeno Hushpuppies

Name: Jalapeno Hushpuppies
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced; 1 (15-ounce) can creamed corn; 2 large eggs, lightly beaten; Salt and freshly ground black pepper; Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 36

Cost: $0.45 /serving

Author : Trisha Yearwood

easy appetizer appetizer american

Ingredients

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1 1/2 quarts peanut oil, for frying1 1/2 cups self-rising cornmeal1 cup self-rising flour1/2 cup chopped onion1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced1 (15-ounce) can creamed corn2 large eggs, lightly beatenSalt and freshly ground black pepperPaula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

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Instructions

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Step 1

Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.

Step 2

In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.

Step 3

Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.