A few days ago I posted my Cajun Fried Catfish, and nothing goes better with fried fish than Hush Puppies. But I couldn’t make just regular hush puppies, I had to make Jalapeño Hush Puppies (you know how I love spicy foods).
You’ll notice these pups are long and skinny, that’s because I piped them into the hot grease while I was frying. I really like them better this way because they get very crispy on the outside and they’re nice and soft on the inside, but not doughy. You can certainly scoop and drop them into the grease with a cookie scoop if you like the traditional round hush puppies.
These are like fried pieces of cornbread, but in this recipe I combined fresh diced jalapeños, cream corn, grated onion, sugar and cornmeal for a sweet and savory side that everyone will rave about. I hope you enjoy!
Although I don’t fry foods all that often, it is nice to have a good deep fryer for home use. My favorite, inexpensive fryer is the Presto Dual Basket Pro Deep Fryer. It’s great because it has two baskets so that you can get more done in a shorter amount of time, and it’s easy to take apart and clean. You can get one from Amazon right here!
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup finely chopped onion
- 1 cup finely diced fresh jalapeño
- 1 (14.7 oz) can cream corn
- ½ cup sugar
- 2 teaspoons cajun seasoning (used: Slap Ya Mama Cajun Seasoning)
- 2 eggs
- 1½ cups whole milk
- 4+ cups vegetable or peanut oil for frying
- Preheat a deep fryer to 350 degrees.
- In a large mixing bowl, combine all ingredients and mix until combined.
- Using a large pastry bag fitted with a large star tip, fill ½ full with hush puppy batter.
- Pipe 6 to 8-inch long pipes of batter into the hot oil.
- Fry until they float and are deep golden brown, flipping as needed to brown all sides.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Mike Marko says
May 2, 2018 at 9:37 amThanks for sharing a lovely recipe.