Saturday, August 21, 2010

Jalapeno Hush Puppies

Here's my spicy take on a Southern staple. Enjoy!

2 cups yellow cornmeal
2 Tbs flour
1 tsp baking soda
1 tsp salt
1 Tbs baking powder
Dash (or to taste) of ground red pepper
1/3 cup finely chopped sweet onion
2 to 3 Tbs finely chopped jalapeno (fresh not pickled, de-seeded)
2 cups buttermilk
1 egg, beaten
Vegetable oil or melted shortening, for frying

In a large frying pan or cast-iron skillet pour oil to a depth of 1/2 inch (or use the equivalent amount of melted shortening) and heat until hot but not smoking. While the oil or shortening is heating, combine all dry ingredients in a large bowl, then add the onion & jalapeno, and stir in the buttermilk and egg until well combined. When the grease is hot, drop the batter in by the tablespoon making sure the hushpuppies don't touch. Watch carefully and when browned on 1 side use a slotted spoon or spatula to turn over and brown the other side. When fully cooked, remove each hush puppy with the slotted spoon or spatula and place on a paper-towel-covered plate to drain. Serve hot.

Zestfully yours,
Carolina Sauce Company

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