Jalapeño Hush Puppies Recipe
Sneak Preview: These crispy jalapeño hush puppies are made with cornmeal, onion, and buttermilk for a classic Southern side dish. Ready in about 30 minutes, they’re perfect with fried fish, shrimp, or your favorite dipping sauce.
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My Texas friends love jalapeños in everything—from cornbread and cheese rolls to burgers and beans. I’m a little more selective, but I do love the subtle heat they bring to these crisp, golden hush puppies. Don’t worry if spice isn’t your thing—the jalapeños are totally optional. Just don’t skip the dipping sauces (like tartar and/or cocktail sauce)!
Ingredients & Substitutions
- CORNMEAL: Use finely ground yellow or white cornmeal—your choice.
- FLOUR: All-purpose bleached or unbleached both work well.
- EGG: Large egg preferred for structure and binding.
- BUTTERMILK: Or substitute 1¼ cups yogurt whey, or 1 cup milk + ¼ cup yogurt. You can also use 1 cup + 3 tablespoons milk + 1 tablespoon lemon juice or vinegar.
- ONIONS: Finely chopped yellow or white onions give classic flavor.
- JALAPENOS: Optional. Fresh jalapeños are milder than pickled. Use chopped pickled slices for a spicier kick.
- OIL FOR FRYING: Peanut or vegetable oil—whichever you prefer for deep frying.
Jalapeño Hush Puppies Recipe
Ingredients
- 2 cups (318 g) white or yellow cornmeal
- ¼ cup (30 g) unbleached all-purpose flour
- 1 teaspoon table or sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1 (50 g) large egg
- 1-1/4 cups (284 g) buttermilk (yogurt whey, or 1 cup milk+1/4 cup yogurt)
- ½ cup (80 g) chopped onions
- 1 small fresh jalapeno pepper (seeded and chopped)
- peanut or vegetable oil (for frying)
Instructions
- Mix dry ingredients: 1 teaspoon granulated sugarn a large mixing bowl, stir together 2 cups (318 g) white or yellow cornmeal, 1/4 cup (30 g) unbleached all-purpose flour, 1 teaspoon table or sea salt, 1 teaspoon baking soda, 2 teaspoons baking powder, and 11 teaspoon granulated sugar.
- Whisk wet ingredients: In a separate bowl, whisk 1 (50 g) large egg, and 1-1/4 cups (284 g) buttermilk together. Stir in 1/2 cup (80 g) chopped onions and 1 small fresh jalapeno pepper (seeded and chopped), if using.
- Combine and rest: Stir the liquid ingredients into the dry ingredients just until moistened. Let the batter rest while the oil heats.
- Heat oil: Pour 1½-2 inches of peanut or vegetable oil in a fryer, heavy skillet or Dutch oven. Heat to 350˚F. Drop in a small spoonful of batter—if it sizzles and rises, the oil is ready.
- Fry hush puppies: Use two spoons to drop small balls of batter into the hot oil. Cook until golden brown and cooked through, turning as needed for even browning.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve warm with dipping sauces.
Notes
- Freezing tip: Hush puppies freeze well. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a hot oven or air fryer to restore crispness.
- Make-ahead option: Mix the dry and wet ingredients separately ahead of time, then combine just before frying.
- About nutrition info: The nutrition calculation does not include oil absorbed during frying, since that amount varies depending on oil type, temperature, and frying time.
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
These hush puppies are quick to mix, fast to fry, and gone before you know it. Whether you add jalapeños or leave them out, they bring the kind of crunch and flavor that belongs next to fried shrimp, catfish, or any Southern spread. I once made these for a New Year’s gathering—and couldn’t fry them fast enough to keep up with demand.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
This recipe is slightly adapted from Cooking Texas Style by Candy Wagner & Sandra Marquez(paid link). It is my favorite Tex-Mex cookbook in the whole world.
I am impressed with the way your hush puppies look. In the interest of keeping the temp of the oil at the right place, how many hush puppies at a time would you probably cook in a 10″ skillet or pan?
A skillet? It would need to be a pretty deep one because you don’t want the hushpuppies to touch the bottom when you drop them in. Better to use a saucepan or deep fryer. How many you can put in at a time also depends on your heat source and how quickly it can bring the heat back up to 350.
Paula I just made hush puppies for the first time almost like these minus the jalapeño. I’m like you I rarely fry anything so I will keep this recipe in mind the next time we fry some catfish up. I normally don’t like hush puppies but homemade ones were so much better than any place I’ve had them before :).
Hushpuppies I love, especially with seafood. I usually use a mix though, but next time I’ll try yours. Ever since my son moved to Texas, he’s been loving the jalapenos. Does that come with the territory? 🙂 I’ll take mine without thanks!
Hi Paula,
Will this taste as good with yellow cornmeal?
Erica,
I would imagine it would taste great, but the texture will be a little different–somewhat coarser but certainly not bad.
OH, these look good. Love me some hush puppies … with and/or without the jalapeno peppers. Because of Fukushima, I’m avoiding all seafood from the Pacific region, which means most of the shrimp sold in the USA. I’ll be glad when our NC shrimp begin to come in from the Atlantic!
Thanks Gary. You got me to thinking about the source of our shrimp. Think what we get is from the Gulf.
BTW, I’m trying your Tibetan Pan Bread today. Sounds interesting!
LOL … Just made that bread this morning .. because I had no bread! But, seriously … I’m worried about our oceans .. they are the lungs of our PLANET … Not even sure I would want Gulf shrimp … considering “chemicals” pumped into it after oil spill. Before it was a holiday destination and all condos, my family and I always vacationed at Gulf Shores, AL. Every day we’d catch and eat “CRAB.”Would NOT do that now. Honestly, I’m worried about this. I’m also talking to other bloggers. This is our Food Chain. Too many conflicting reports. Radiation is radiation. No such thing as a “safe amount.” Let me know what you think.