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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 1 1/2 quarts peanut oil, for frying
- 1 1/2 cups self-rising cornmeal
- 1 cup self-rising flour
- 1/2 cup chopped onion
- 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
- 1 (15-ounce) can creamed corn
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper
- Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional
Method
- Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
- In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended.
- Allow to stand 5 minutes.
- Drop the batter by teaspoonfuls into the hot oil.
- Don't overcrowd; leave room for the hushpuppies to be turned.
- Cook the hushpuppies until golden brown, about 3 minutes.
- Remove from the oil with a slotted spoon and drain on paper towels.
- Keep the cooked hushpuppies warm in an oven while cooking the remaining batter.
- Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.
- Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.
