Sunday, March 4, 2012

Jalapeño hush puppies

Photo courtesy Taste of Home
  One of my favorite side dishes to any seafood meal is hush puppies. The cornmeal adds a thicker texture and flavor to these little deep fried balls of dough. As much as I like eating hush puppies, I have little experience in making them. 
  After searching a few recipes for tips, I came up with this combination. The hush puppies are very light with just a hint of heat. I thought they were really better the next day after they'd set awhile. 
  The trick to cooking them, is to scoop a heaping amount of batter into a teaspoon and then quickly roll it into the hot oil with your finger, so that the glob of dough sticks together and holds it shape as it cooks quickly.

Jalapeño hush puppies
1 cup cornmeal
1/4 cup pancake (baking) mix
1/2 tsp. salt
1/2 tsp. baking powder
1 egg
1/2 cup milk
1 large jalapeno, diced fine
1/4-1/3 cup onion, diced fine
1 T. oil
2 T. flour
salt and pepper
 *1 tsp. hot sauce (optional)

   In medium bowl, combine dry ingredients. In small bowl,
break egg and whisk. Add milk, jalapeno and onion (hot
sauce if using). Pour wet ingredients into dry and stir just
until combined. Batter should be slightly thick. Let set a bit.

   Heat oil in skillet or deep fryer. When hot, scoop up a
heaping tablespoon of batter and gently push into oil to
avoid splashing. Cook only about 2 minutes per side,
being careful to rotate. Remove and drain on paper towel.
Add a sprinkle of salt. serves 4-5

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