Jalapeno Hush Puppies (Fried Cornmeal Balls for Fish Fry Night)
These crispy Southern-style hush puppies are made with cornmeal, chopped onion, and optional jalapeños. Fry until golden and serve with tartar or cocktail sauce for a classic fish fry side.
1-1/4cups(284g)buttermilk - (yogurt whey, or 1 cup milk+1/4 cup yogurt)
½cup(80g)chopped onions
1smallfresh 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 white or yellow cornmeal, 1/4 cup unbleached all-purpose flour, 1 teaspoon table or sea salt, 1 teaspoon baking soda, 2 teaspoons baking powderand 1 teaspoon granulated sugar.
Whisk wet ingredients: In a separate bowl, whisk 1 large egg, and 1-1/4 cups buttermilk together. Stir in 1/2 cup 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.
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.