southern jalapeno hush puppies by lady rose

Name: Southern Jalapeno Hush Puppies by Lady Rose
Prep time: 20 min
Cook time: 10 min
Cuisine: Southern
Ingredients: 2 cup(s) self rising corn meal [i used yellow]; 1 cup(s) bisquick; 1 teaspoon(s) each salt, & sugar (i used agave nectar); 1 1/2 teaspoon(s) old bay seasoning; 1 small onion grated (i used a box grater); 3-4 clove(s) garlic minced; 1 tablespoon(s) chopped dried chive; 1 large can whole kernal corn drained (15 oz); 2 medium jalapeno peppers, seeded & chopped ( leave in seeds if you like spicey); 2 large eggs, room temperature; 1 cup(s) or more of milk (batter should be a bit thick); - powdered sugar for dusting if desired (optional)

(1 RATING)

195 Pinches 10 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Oct 13, 2013

My inspiration for this recipe came from the cookbook called BIG MAMA'S BACK IN THE KITCHEN BY Charlene JOHNSON. I DID MAKE A FEW MINOR CHANGES to add my personal spin on the recipe. I prefer using Yellow cornmeal to white, & I also used Bisquick instead of self rising flour, & added minced garlic as well as chopped chive, plus I dusted mine with Powdered sugar. I am posting the ingredients I used. I found that you should not make the hushpuppies too large, nor can the oil be too hot. If they are too large they do not cook on the inside, if oil is too hot, they will burn on the outside.

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Southern Jalapeno Hush Puppies by Lady Rose

prep time 20 Min

cook time 10 Min

method Deep Fry

yield Makes about24 to 36 depending on the size

Ingredients

2 cups self rising corn meal [i used yellow]
1 cup bisquick
1 teaspoon each salt, & sugar (i used agave nectar)
1 1/2 teaspoons old bay seasoning
1 small onion grated (i used a box grater)
3-4 cloves garlic minced
1 tablespoon chopped dried chive
1 large can whole kernal corn drained (15 oz)
2 medium jalapeno peppers, seeded & chopped ( leave in seeds if you like spicey)
2 large eggs, room temperature
1 cup or more of milk (batter should be a bit thick)
- powdered sugar for dusting if desired (optional)

How To Make southern jalapeno hush puppies by lady rose

Step 1

Keep in mind that I doubled the original recipe, so divide recipe if you want less. I love the addition of dusting them in powdered sugar while they are hot, I feel it compliments the saltiness & savory flavor, but that is my personal preference. You can omit if you like. I also included the 10 minute wait time in the prep time. The cook time is only about 3 to 4 minutes total for each batch you cook. For best results use a teaspoon to drop batter into hot oil. THIS IS THE BOOK I USED AS A GUIDE FOR MY RECIPE.

Step 2

Add the grated onion, minced garlic, chopped jalapeno & drained corn & chopped chive to a large bowl.
Step 3

Then add in the dry ingredients. Stir to blend together,
Step 4

Beat eggs till well blended. Then pour into dry mixture. Gradually add the milk & stir to form a thick batter.
Step 5

Allow batter to rest for at least 10 to 15 minutes. Batter should be thick enough to drop from the spoon to form a 1 inch ball.
Step 6

Heat oil in a large skillet or pot to about 375 degrees F. Then USING A TEASPOON, DROP BATTER INTO HOT OIL, BUT DO NOT OVER CROWD. Allow to brown on one side, then flip hush puppies to brown other side about 3-4 minutes.
Step 7

Using a slotted spoon remove hush puppies from hot oil onto a large platter lined with paper towel. Dust immediately with powdered sugar if desired while hush puppies are still hot.
Step 8

Serve while still hot, enjoy & remember to share.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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