JalapeÑo Hush Puppies Recipes

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QUICK JALAPENO HUSH PUPPIES



Quick Jalapeno Hush Puppies image

The crunchy exterior of these southern-style snacks is a nice contrast to the moist cornbread. Jalapeno peppers and hot sauce add a hint of heat. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature, lightly beaten
3/4 cup 2% milk
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped onion
1 teaspoon Louisiana-style hot sauce
Oil for deep-fat frying

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.

Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

BACON CHEDDAR JALAPEñO-STUFFED HUSH PUPPIES RECIPE BY TASTY



Bacon Cheddar Jalapeño-Stuffed Hush Puppies Recipe by Tasty image

Here's what you need: cream cheese, shredded cheddar cheese, jalapeñoes, bacon, yellow cornmeal, all purpose flour, kosher salt, freshly ground black pepper, baking powder, baking soda, sugar, cayenne pepper, buttermilk, egg, yellow onion, oil

Provided by Betsy Carter

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 16

8 oz cream cheese, room temperature
1 cup shredded cheddar cheese
2 jalapeñoes, seeded, minced
1 pack bacon, cooked, crumbled
1 ½ cups yellow cornmeal
½ cup all purpose flour
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
½ teaspoon cayenne pepper
1 cup buttermilk
1 egg, beaten
1 yellow onion, grated
oil, to fry

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!

Nutrition Facts : Calories 422 calories, Carbohydrate 32 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, Sugar 6 grams

JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Jalapeno Hushpuppies - These spicy little-fried nuggets of cornmeal are the perfect companion to any fried fish!

Provided by Don't Sweat The Recipe

Categories     Appetizer     Bread

Time 10m

Number Of Ingredients 11

1 cup cornmeal
3/4 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon baking soda
2 large eggs, beaten
1/2 cup buttermilk
1/4 cup diced onion
1/4 to 1/2 cup chopped jalapeno peppers ((as desired))
canola or vegetable oil for frying

Steps:

  • Whisk together the eggs and buttermilk, in a large bowl. In a separate bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar. Add the wet ingredients to the dry ingredients, then add the onion and jalapenos and stir until incorporated and the batter is thick.
  • In a heavy-bottomed pot (Dutch oven) or deep fryer, heat enough oil to come halfway up the sides of the pot, to 360 degrees F.
  • Working in batches, drop the batter, 1 tablespoon (I use a cookie dough scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hush puppies to a paper towel-lined dish and sprinkle with salt (if desired) while hot.

Nutrition Facts : Calories 104 kcal, Carbohydrate 18 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 239 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

JALAPEñO HUSHPUPPIES



Jalapeño Hushpuppies image

Jalapeño hush puppies are spiced up with jalapeños and onions. This hush puppy recipe also calls for cornmeal, creamed corn and eggs. They make a great side for fried fish or chicken. Serve with homemade tartar or remoulade.

Provided by Tricia Yearwood

Categories     classics     comfort food     southern     vegetarian

Time 15m

Yield 6

Number Of Ingredients 9

1 1/2 quarts peanut oil, for frying
1 1/2 cups self rising cornmeal
1 cup self rising flour
1/2 cup chopped onion
1 (7-oz) can diced jalapeño peppers, drained, or 3/4 cup fresh jalapeños, seeded and finely diced
1 (15-oz) can creamed corn
2 large eggs, lightly beaten
salt, to taste
freshly ground black pepper, to taste

Steps:

  • Heat the oil to 350°F. in a deep-fryer or Dutch oven.
  • In a 1-quart mixing bowl, stir the 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.

JALAPENO & BACON HUSH PUPPIES WITH CHIPOTLE DIP



Jalapeno & Bacon Hush Puppies With Chipotle Dip image

Make and share this Jalapeno & Bacon Hush Puppies With Chipotle Dip recipe from Food.com.

Provided by Bonnie G 2

Categories     < 30 Mins

Time 30m

Yield 15-20 Balls, 8 serving(s)

Number Of Ingredients 14

1/2 lb bacon, cooked and crumbled
2 jalapenos, seeded and finely minced
1 cup yellow cornmeal
3/4 cup self-rising flour
1/2 teaspoon cayenne pepper
1 tablespoon smoked paprika
1/2 small onion, grated
1/4 cup chives, chopped
2 cups sour cream, divided
1 egg, beaten
1/2 cup cheddar cheese, grated
1/4 cup TABASCO® brand Chipotle Pepper Sauce
1 lime, juice and zest
peanut oil, for frying

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.

Nutrition Facts : Calories 384.2, Fat 27.9, SaturatedFat 12.7, Cholesterol 79.8, Sodium 534.8, Carbohydrate 24.6, Fiber 2.2, Sugar 2.8, Protein 9.8

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP



Crab Hush Puppies with Cilantro-Jalapeno Dip image

Provided by Katie Lee Biegel

Categories     appetizer

Time 30m

Yield 18 servings

Number Of Ingredients 19

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar
1 teaspoon garlic powder
1 1/2 cups buttermilk
1 large egg
8 ounces jumbo lump crab
3 scallions, white and light green parts only, thinly sliced (reserve the dark green parts for the dip)
Canola oil, for frying
Sea salt, for sprinkling
1 cup fresh cilantro leaves
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Reserved dark green parts of 3 scallions, chopped
1/2 jalapeno, seeds and membrane removed, chopped

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.

JALAPENO HUSH PUPPIES



Jalapeno Hush Puppies image

Whenever we have a neighborhood fish fry, these hush puppies are part of the menu. They're crisp and golden with just a mild pepper flavor.-Mary K. Dixson, Decatur, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3-1/2 to 4 dozen.

Number Of Ingredients 10

1 cup cornmeal
1/2 cup self-rising flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1/2 cup diced onion
1 tablespoon diced jalapeno pepper
Oil for deep-fat frying

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.

Nutrition Facts :

JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 36 hushpuppies

Number Of Ingredients 9

1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper
Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

Steps:

  • Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
  • In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, 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.

CORNY JALAPENO HUSH PUPPIES



Corny Jalapeno Hush Puppies image

These southern delights make a great appetizer for guests or go great with BBQ or any of your favorite comfort foods.

Provided by Allrecipes Member

Time 13m

Yield 42

Number Of Ingredients 11

1 cup cornmeal
1 cup self-rising flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 egg, lightly beaten
1 cup milk
½ cup diced onion
½ cup Birds Eye® Sweet Kernel Corn
1 tablespoon jalapeno pepper, diced
1 quart Oil for deep frying

Steps:

  • In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine the egg, milk, onion, corn, and jalapeno. Stir into dry ingredients just until moistened. In an electric skillet or deep fryer, heat oil to 375 degrees F. Drop batter tablespoon by tablespoon into oil. Fry 2 to 3 minutes, or until golden brown, turning occasionally. Drain on paper towels, serve warm.

Nutrition Facts : Calories 49.7 calories, Carbohydrate 6 g, Cholesterol 4.9 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 87.3 mg, Sugar 0.7 g

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