Jalapeño hushpuppies
- 1½ quarts peanut oil
- 1½ cups self-rising cornmeal
- 1 cup self-rising flour
- ½ cup chopped onion
- 1 7-ounce can diced jalapeño peppers, drained, or ¾ cup fresh jalapeños,
- seeded and finely diced
- 1 15-ounce can creamed corn
- 2 large eggs, lightly beaten
- Salt
Instructions:
Fresh jalapeños are the best and have less sodium than canned—but canned works, too! The corn makes these hushpuppies really moist.
- 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.