Best Jalapeno Hush Puppies Recipes

QUICK JALAPENO HUSH PUPPIES

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined., In a cast-iron or other heavy skillet, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.

BACON CHEDDAR JALAPEñO-STUFFED HUSH PUPPIES RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
• Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
• In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
• In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
• Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
• Preheat a pot of oil to 350˚F (180˚C).
• Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
• Add the hush puppies to the oil and fry until golden brown on all sides.
• Transfer to a wire rack or paper towel lined-plate to drain.
• Serve immediately.
• Enjoy!

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Steps:

• For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
• For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
• Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

ARCTIC CHAR WITH CUCUMBER-FETA RELISH AND JALAPEñO-GOAT CHEESE HUSH PUPPIES

Steps:

• For relish:
• Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For fish:
• Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.
• Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.

JALAPENO HUSH PUPPIES

Steps:

• In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the egg, milk, onion and jalapeno; stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve warm.

GLUTEN-FREE VEGAN CREOLE JALAPENO HUSH PUPPIES

Steps:

• In a bowl combine the rice flour, cornmeal, garlic powder, cayenne, black pepper, baking powder, sea salt and jalapenos. Mix thoroughly with spoon. Add the vegan butter and 1 1/2 cups water, and mix well until the ingredients form a wet mixture.
• For the mixture into balls, 1 tablespoon per ball.
• Fill a tabletop deep-fryer with olive oil and heat to 350 degrees F (see Cook's Note). Fry the hush puppies in batches of 10 to 20 until light brown, 3 to 4 minutes.

PAULA DEEN'S JALAPEñO HUSH PUPPIES RECIPE - (3.7/5)

Steps:

• Heat oil to 350°F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir cornmeal, flour, onion, jalapeño, corn and eggs, until blended. Allow to stand 5 minutes. Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired. CHILI SAUCE: In a small bowl, combine mayonnaise, sweet chili sauce, garlic-chili sauce and red pepper flakes. Stir well, then cover and refrigerate until ready to serve.

JALAPEñO-GOAT-CHEESE HUSH PUPPIES

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients.
• Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm until crisp in 375°F oven, 12 to 14 minutes.

JALAPENO & BACON HUSH PUPPIES WITH CHIPOTLE DIP

Steps:

• Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
• In bowl, combine bacon, jalapeno, cornmeal, flour, cayenne, paprika, onion, chives, 1 cup sour cream, egg and cheese.
• Mix well to combine.
• Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each.
• Remove from the oil to paper towels to drain and season immediately with salt and pepper.
• Transfer to a serving platter or bowl and serve with the dip.
• For the dip:
• Combine remaining cup of sour cream, Chipotle Tabasco, and lime juice and zest. Mix well to combine.

JALAPENO GOAT CHEESE HUSH PUPPIES

Steps:

• 1. Whisk first 6 ingredients in medium bowl to blend. 2. Whisk buttermilk, egg, and chile in small bowl to blend. 3. Stir buttermilk mixture and cheese into dry ingredients. 4. Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. 4. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels.

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Steps:

• Special equipment: a deep-frying thermometer and a 1-inch ice cream scoop
• For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
• For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
• Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

JALAPENO HUSH PUPPIES

Steps:

• In a bowl combine the cornmeal,flour,sugar,baking powder and salt.
• Combine the egg,milk,onion and jalapeno pepper,stir into dry ingredients just until moistened.
• Heat oif for deep frying to 375 degrees.
• Drop batter by tablespoons into oil.
• Fry for 2 minutes or until golden brown,turning occasionally.
• Drain on paper towels.

SOUTHERN JALAPENO HUSH PUPPIES BY LADY ROSE

Steps:

• 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.
• Add the grated onion, minced garlic, chopped jalapeno & drained corn & chopped chive to a large bowl.
• Then add in the dry ingredients. Stir to blend together,
• Beat eggs till well blended. Then pour into dry mixture. Gradually add the milk & stir to form a thick batter.
• 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.
• 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.
• 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.
• Serve while still hot, enjoy & remember to share.

JALAPEÑO HUSH PUPPIES

Steps:

• Mix the dry ingredients, then add in the onion, pepper and corn. Add in the egg and milk, then mix just until it's well blended. (It's easier to just use your hands at this point.) Roll into small balls and drop into a cast iron skillet filled half way with hot vegetable oil or canola oil. Cook on medium, turning 3-4 times, until brown on all sides. The exact length of time it takes to cook them and number of hush puppies the recipe yields will depend on the size of the hush puppies.