These hush puppies are crispy on the outside, tender on this inside, and full of flavor. Mix up the basic quick bread recipe, refrigerate, cook them as is or with added ingredients, then fry them in a flash!
2 cups white cornmeal mix
1 1/2 tablespoon granulated sugar
1/2 cup onion, processed in a food processor into small bits
3 tablespoons jalapeno pepper, chopped fine in a food processor (1 pepper)
3/4 cups buttermilk
64 ounces canola oil
Place cornmeal mix into a medium-size bowl.
Mix in the sugar.
Add onion and jalapeno pepper into the cornmeal mixture and stir until well combined.
Add egg and stir in milk just until all of the ingredients are incorporated, don’t over mix.
Refrigerate for 30 minutes.
Heat oil to 375 degrees in an electric fryer.
Fry hush puppy batter by rounded teaspoonfuls for 2-3 minutes on each side or until golden and cooked through.
Drain on paper towel.
Let them cool for a few minutes before serving.
White cornmeal mix already has flour, salt, and baking powder in it.
After the batter is mixed, stir in a half cup of a favorite ingredient such as cut corn, seafood, cheese, chopped okra, and more.
The batter can be made a half-day in advance.
- Category: side dish/appetizer
- Method: frying
- Cuisine: American
Keywords: best hush puppies, hush puppies, southern hush puppies