Peppery Hush Puppies

  • 2 cups cornmeal
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2/3 cup water
  • 1/2 cup buttermilk
  • 1/2 cup butter, melted
  • 1 cup grated onion
  • 2 jalapeno peppers, seeded and chopped
  • 1 small green pepper, chopped
  • Oil for deep-fat frying

Directions

  • In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. In another bowl, whisk the egg, water, buttermilk and butter. Stir in the onion, jalapenos and green pepper. Stir into dry ingredients just until moistened.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm. Yield: 6 dozen.

From Taste of Home

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2 Responses to Peppery Hush Puppies

  1. Joy says:

    I just love hush puppies. I know they’re not really big in MN but when I lived in MI, we used to go to a little hole in the wall fish joint and theirs were to die for. I can’t wait to make these.

  2. Nikki says:

    I’ve never had them, but they sure sound good!

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