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southern jalapeno hush puppies by lady rose

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

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.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 10 Min
method Deep Fry

Ingredients For southern jalapeno hush puppies by lady rose

  • 2 c
    self rising corn meal [i used yellow]
  • 1 c
    bisquick
  • 1 tsp
    each salt, & sugar (i used agave nectar)
  • 1 1/2 tsp
    old bay seasoning
  • 1 sm
    onion grated (i used a box grater)
  • 3-4 clove
    garlic minced
  • 1 Tbsp
    chopped dried chive
  • 1 lg
    can whole kernal corn drained (15 oz)
  • 2 md
    jalapeno peppers, seeded & chopped ( leave in seeds if you like spicey)
  • 2 lg
    eggs, room temperature
  • 1 c
    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

  • 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.
  • 2
    Add the grated onion, minced garlic, chopped jalapeno & drained corn & chopped chive to a large bowl.
  • 3
    Then add in the dry ingredients. Stir to blend together,
  • 4
    Beat eggs till well blended. Then pour into dry mixture. Gradually add the milk & stir to form a thick batter.
  • 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.
  • 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.
  • 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.
  • 8
    Serve while still hot, enjoy & remember to share.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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