Jeanne's Hush Puppies
1 1/2 cyellow cornmeal
3/4 call purpose flour
1 Tbspbaking powder
1/4 Tbspbaking soda
1 Tbspgarlic salt
1/4 cceyenne pepper (optional)
1 mediumonion, finely chopped
1-2jalapeno peppers, finely chopped (i use 6 to 8 peppers because i like the heat.)
1 to 2 cbuttermilk (more or less to make thick batter)
1 qtpeanut oil for frying
How to Make Jeanne's Hush Puppies
- Heat oil to 365 degrees.
- Mix all ingredients until blended well. Use 1 to 2 cups of buttermilk, more or less as needed for a thick batter...not runny like pancake batter but not as stiff as cookie dough. The amount of milk used will be determined by several factors...humidity, temperature, etc.
- Drop mixture into oil by spoonful or small cookie/ice cream scoop and cook until they float and are a golden brown, approximately 3 to 4 minutes. Cook in small batches, five or six at a time. For a more crunchy effect cook until dark brown.
- HINT: Mix all dry ingredients store in an airtight container. Will keep for about 6 months.
Can be used to coat fish, clams, oysters or other seafood. Simpy place adequate amount into a Ziploc bag and shake seafood pieces in bag until coated.
Dredge seafood pieces in an egg wash, then roll in hush puppy mix for a thicker coating.