Southern Hushpuppies

Southern Hush Puppies with Jalapeno and Onion are crispy and spicy with a tender interior. A must have for any Southern-inspired seafood meal!

Course Quick Bread

Cuisine American - Southern

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 33kcal

In a large mixing bowl, combine the cornmeal, flour, baking powder and salt.
In another bowl, beat the eggs, milk, jalapenos, and onion.
Stir into dry ingredients just until combined.
In a cast-iron or other heavy skillet (or electric deep fryer), heat oil to 375°.
Drop batter by tablespoonfuls, a few at a time, into hot oil.
Fry until golden brown on both sides, about 5 minutes.
Drain on paper towels.

Storage:

If you have leftovers, store 'em in an airtight container for 2-3 days at room temperature. You can freeze leftover hushpuppies for up to 3 months.

Tips:

Don't overcrowd the pan.
To properly fry the hushpuppies, you'll need a couple of inches of oil in the skillet, so don't skimp on this step. Use a large enough pan or fryer.

I like to use two spoons to drop the golf ball-sized hushpuppies into the oil—one spoon holds the batter, and the other scrapes it off into the oil.

Line a baking sheet with paper towels and lay a wire rack over top. Let the hush puppies drain and cool so they don't soak up extra oil.

If you have young kids or pets, I recommend keeping them out of the kitchen while you're frying. You don't want hot oil splattering out or anyone getting underneath your feet!