These jalapeno hush puppies are wonderfully flavorful and a classic Southern favorite. They pair beautifully with fried fish, fries, and coleslaw, but also shine as an appetizer or a bread substitute like cornbread.
With the addition of jalapeno, these hush puppies gain a subtle, pleasant heat that enhances their corn-forward flavor. For more heat, stir in a little chili powder. They’re mild enough for kids yet tasty enough for adults to enjoy.
What You’ll Need
1 large egg
2 cups cornmeal (not self-rising)
½ teaspoon baking soda
¾ teaspoon salt
1 cup milk or buttermilk
½ cup green onion or scallions, chopped (about 2 bunches, 10–12 stalks)
1 large or 2 medium jalapenos, de-stemmed and de-seeded, finely chopped (about ½ cup)
¼ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon chili powder (optional), adjust to taste
Oil for frying (I used coconut oil for its high smoke point)
How to Make Hush Puppies
1. Preheat about 1 inch of oil in a cast-iron Dutch oven or a heavy pot over medium heat for roughly 5 minutes so the oil is hot but not smoking.
2. In a large bowl, whisk together the dry ingredients: cornmeal, baking soda, salt, black pepper, paprika, and optional chili powder.
3. Make a well in the center of the dry mix, add the egg, and beat it gently. Gradually incorporate the egg into the dry ingredients.
4. Stir in the milk (or buttermilk), chopped jalapenos, and green onions until the batter is evenly mixed. The batter should be scoopable but not runny.
5. Using two small spoons, scoop a portion of batter with one spoon and scrape it off into the hot oil with the other. The hush puppies don’t need to be perfectly round.
6. Fry in batches so the pot isn’t overcrowded. Let them cook undisturbed for a couple of minutes until the bottoms turn golden brown.
7. Flip the hush puppies with a fork or slotted spoon and cook until golden on all sides. If your oil is deep enough you can usually fry without flipping.
8. When evenly browned, transfer the hush puppies to a wire rack to drain and cool. Draining properly helps keep them crispy rather than soggy.
Makes about two dozen hush puppies.
Tips for Making Hush Puppies
– Use enough oil so the hush puppies can float slightly; deeper oil cooks them faster and reduces the need to flip. If you prefer to conserve oil, expect to turn them once during cooking.
– Adjust jalapeno quantity to match your tolerance for heat. This recipe is mild as written; add more chili powder or leave seeds in the peppers for extra spice.
– Two spoons make dropping batter into hot oil easier and neater.
– Drain on a wire rack rather than paper towels to maintain crispiness and avoid oil saturation.
– These hush puppies are great to serve hot with a dipping sauce, alongside fried seafood, or as a warm, savory side.
📋 Recipe
Jalapeno Hush Puppies (zesty & simple)
Ingredients
- oil for frying (I used coconut oil due to the high smoke point)
- 1 large egg
- 1 cup milk or buttermilk
- ½ cup jalapenos, de-seeded and chopped fine (about 2 large)
- ½ cup green onions or scallions, chopped (about 2 bunches)
Dry Ingredients
- 2 cups cornmeal (NOT self-rising)
- ½ tsp baking soda
- ¾ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili powder (optional), more to taste
Instructions
- Preheat about 1 inch deep of oil in a cast-iron Dutch oven over medium heat for approximately 5 minutes.
- Mix together all dry ingredients in a large bowl.
- Form a well in the center, add the egg, beat gently, and incorporate it into the dry mixture.
- Mix in the milk, jalapenos, and green onions until well combined.
- Use two small spoons to drop spoonfuls of batter into the hot oil; they do not need to be perfectly round.
- Fry in batches, allowing the bottoms to brown, then flip to cook the other side if needed.
- When browned on all sides, transfer to a wire rack to drain and cool so they stay crispy.
- Yield: about 2 dozen hush puppies.
Nutrition
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