Spicy Jalepeno Hushpuppies
Hushpuppies are an unassuming food, but oh so satisfying. And for something so simple there are a million ways to make them, from sweet and cake-like to packed full of embellishments like onion and cheese. We like to focus on the cornmeal flavor to let our homegrown corn shine. These hushpuppies are crisp and rich with some spice from the jalapeños and only a hint of sweetness. They are a nice snack with ranch or cocktail sauce, but we always make them as the perfect compliment to our North Carolina-style venison barbecue.
- 2 cups cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 egg
- 1 cup milk or buttermilk
- 1 jalapeno minced
- 1 tsp hot sauce optional
- Whisk together dry ingredients in a medium bowl.
- Add the egg and milk and beat into dry ingredients until well-incorporated.
- Mix in the minced jalapeno and hot sauce if using. Let batter stand for about 15 minutes.
- Heat a refined oil like peanut or corn oil in a deep pot or skillet over medium heat until it reaches 350 F (if you don’t have a thermometer, just drop a small piece of batter in to test if it’s hot enough).
- Use a small spoon to drop 1-inch diameter pieces of batter into the oil, making sure not to crowd the pan. If you want the traditional cylindrical shape for barbecue hushpuppies, use a piping bag with a round tip instead.
- Fry until golden brown, about 2 minutes. Remove to a draining rack or brown paper bag and salt. Serve hot!