Easy Jalapeo Hushpuppies
- Level: Easy
- Yield: 36 hushpuppies
- Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
Calories: 286 | Total Fat: 17 g | Saturated Fat: 3 g
Carbohydrates: 31 g | Dietary Fiber: 3 g | Sugar: 2 g
Protein: 5 g | Cholesterol: 31 mg | Sodium: 480 mg - Total: 30 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 15 min
- 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 jalapeo peppers, drained or 3/4 cup fresh jalapeos, 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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- Heat the peanut oil to 350F in a deep-fryer or heavy pot get that oil sizzling for perfect crunch!
- In a medium bowl, mix the cornmeal, flour, onion, jalapeos, creamed corn, and eggs until just combined. Let it rest for 5 minutes to build flavor and texture.
- Drop batter by teaspoonfuls into the hot oil, leaving space to flip them easily. Fry until golden and irresistible, about 3 minutes. Drain on paper towels, sprinkle with salt and pepper, and keep warm in the oven. Serve hot with Paula Deen's Sweet and Spicy Chili Sauce for a kick that'll have everyone reaching for more!
These golden hushpuppies burst with spicy, corny goodness a Southern classic that's quick to make and impossible to resist. Fry up a batch today and watch them disappear!
