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Quick Jalapeno Hush Puppies
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5 from 5 votes

Quick Jalapeno Hush Puppies Recipe

Southern Jalapeno Hushpuppies are little fried balls that are crunchy on the outside and soft, spicy, and sweet on the inside. These come together quickly and will disappear even faster! A tip: You should double the recipe because they go fast! 
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Jalapeno Hush Puppies
Prep Time 10 minutes
Cook Time 5 minutes
Servings 40 Balls
Author Gina Abernathy

Ingredients

  • 1 cup cornmeal
  • ½ cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ½ cup buttermilk
  • 1 egg
  • ½ cup creamed corn
  • 1 small onion chopped
  • ¼ cup jalapeno peppers diced, add more if desired up to ½ cup
  • shortening for frying (vegetable oil will also work)

Instructions

  • Mix dry ingredients- cornmeal, flour, baking powder, salt, and sugar.
  • Add buttermilk, egg, creamed corn, onion, and jalapeno peppers to the dry ingredients.
  • Mix well. The batter will be thick.
  • Melt enough shortening in a heavy-bottomed pot, deep fryer, or dutch oven until it comes halfway up the sides—heat oil to 360 degrees. ( I usually don't use a thermometer when I am frying these- I give it a quick test by dropping a little batter into the pot to see if it is ready and adjust the heat as necessary).
  • Drop by heaping teaspoonfuls into the hot shortening. Don't overcrowd the pot. Work in batches. Tablespoons will give you bigger hush puppies.
  • Fry until golden brown, turning in the oil until all sides are brown, about 5 minutes. Remove cooked hush puppies from the hot oil with a slotted spoon. Continue with the remaining batter.
  • Drain hushpuppies on a paper towel-lined plate, then transfer them to a baking sheet and place them into a preheated oven set on warm or the lowest temperature.