Jalapeño Hush Puppies
Hush puppies were traditionally served with seafood, probably because you could use the same cornmeal from dredging the fish. According to folklore, hush puppies got their name because fishermen would toss them to the barking dogs so they’d hush up and not scare away the fish.
- 2 1/2 cups finely ground yellow cornmeal
- 1/2 cup unbleached all-purpose flour
- 1 Tbs. baking powder
- 3/4 tsp. baking soda
- 2 tsp. sugar
- 1 tsp. freshly ground black pepper
- 1/2 tsp. ground coriander
- Pinch of cayenne pepper
- 1 1/2 tsp. kosher salt, plus more for sprinkling
- 3 eggs
- 1 1/2 cups buttermilk
- 3/4 cup sliced green onions, white and green portions
- 1 jalapeño, halved, seeded and minced
- 7 cups canola oil
In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, sugar, black pepper, coriander, cayenne and the 1 1/2 tsp. salt. In a separate bowl, whisk together the eggs, buttermilk, green onions and jalapeño. Whisk the egg mixture into the cornmeal mixture. Let the batter stand for 10 minutes.
In a 5 1/2-quart Dutch oven over medium-high heat, heat the oil to 350ºF on a deep-frying thermometer. Adjust the heat as needed to maintain the oil temperature at 325º to 350ºF. Line a baking sheet with paper towels.
Working in batches of 6 to 8, use a tablespoon to form a well-rounded scoop of the batter; with a dampened forefinger of your opposite hand, push the hush puppy off the spoon into the oil from just above the surface. Fry the hush puppies, using a spider skimmer to move them around and turn occasionally so they brown evenly, until they are golden brown and cooked through, 4 to 5 minutes. Transfer to the paper towel-lined baking sheet to drain. Sprinkle with salt. Repeat to fry the remaining hush puppies. Makes about 30 hush puppies.
Recipe courtesy of The Workshop Kitchen.