Paula Deens Jalapeño Hush Puppies Recipe 375

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JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Provided by Trisha Yearwood

Time 30m

Yield about 36

Number Of Ingredients 9

Peanut oil, for frying (about 1 1/2 quarts)
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 onion, chopped
1 7-ounce can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and diced)
1 15-ounce can creamed corn
2 large eggs, lightly beaten
Kosher salt and freshly ground pepper
Hot sauce, for serving (optional)

Steps:

  • Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F.
  • Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.
  • Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes.
  • Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce.
  • If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt.

SOUTHERN JALAPENO HUSH PUPPIES BY LADY ROSE



Southern Jalapeno Hush Puppies by Lady Rose image

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.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Savory Breads

Number Of Ingredients 12

2 cup(s) self rising corn meal [i used yellow]
1 cup(s) bisquick
1 teaspoon(s) each salt, & sugar (i used agave nectar)
1 1/2 teaspoon(s) old bay seasoning
1 small onion grated (i used a box grater)
3-4 clove(s) garlic minced
1 tablespoon(s) chopped dried chive
1 large can whole kernal corn drained (15 oz)
2 medium jalapeno peppers, seeded & chopped ( leave in seeds if you like spicey)
2 large eggs, room temperature
1 cup(s) or more of milk (batter should be a bit thick)
- powdered sugar for dusting if desired (optional)

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.

JALAPENO HUSH PUPPIES



Jalapeno Hush Puppies image

Make and share this Jalapeno Hush Puppies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     < 30 Mins

Time 23m

Yield 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 frying)

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.

Nutrition Facts : Calories 245, Fat 4.8, SaturatedFat 2, Cholesterol 61.4, Sodium 684, Carbohydrate 43.6, Fiber 3, Sugar 4.4, Protein 7.8

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.

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.

PAULA DEEN HUSHPUPPIES



Paula Deen Hushpuppies image

Paula Deen is the Queen of cooking. Recipe courtesy of http://www.pauladeen.com

Provided by Penny Hall

Categories     Other Breads

Time 30m

Number Of Ingredients 8

6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • 1. Directions Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

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



Paula Deen's Jalapeño Hush Puppies Recipe - (3.7/5) image

Provided by grinder

Number Of Ingredients 16

HUSHPUPPIES:
1 1/2 quarts peanut oil for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup onion, chopped
7 ounces canned diced jalapeño peppers or
3/4 cup fresh jalapeños, seeded and diced fine
1 can creamed corn
2 large eggs, lightly beaten
Salt, to taste
Black pepper, freshly ground
SWEET & SPICY CHILI SAUCE:
1 cup mayonnaise
1/8 teaspoon ground red pepper flakes
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic-chili sauce

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.

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