jeanne's hush puppies

★★★★★ 1 Review
jeanneben avatar
By Jeanne Benavidez
from Odessa, TX

I made 6 batches of this mixture for a fish fry with friends. There wasn't a single hush puppy left. I had several requests for my recipe. These are great dipped in tarter sauce or even ranch dressing. This is a photo that I found on the internet. I haven't taken any pictures of my recipes yet.

★★★★★ 1 Review
prep time 15 Min
cook time 1 Hr
method Deep Fry

Ingredients For jeanne's hush puppies

  • 1 1/2 c
    yellow cornmeal
  • 3/4 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/4 Tbsp
    baking soda
  • 1 Tbsp
    garlic salt
  • 1/4 c
    ceyenne pepper (optional)
  • 1 md
    onion, finely chopped
  • 1-2
    jalapeno peppers, finely chopped (i use 6 to 8 peppers because i like the heat.)
  • 1 to 2 c
    buttermilk (more or less to make thick batter)
  • 1
    large egg
  • 1 qt
    peanut oil for frying

How To Make jeanne's hush puppies

  • 1
    Heat oil to 365 degrees.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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