Jalapeno Hushpuppies

• Vegetarian

• Produce

  • 1/4 cup Jalapeno peppers
  • 1/4 cup Onion

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 3 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Cornmeal
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Canola or vegetable oil

• Dairy

  • 1/2 cup Buttermilk

Found on dontsweattherecipe.com

Description

Ingredients

• 1 cup cornmeal
• ¾ cup all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• ¼ teaspoon baking soda
• 2 eggs, beaten
• ½ cup buttermilk
• ¼ cup diced onion
• ¼ to ½ cup chopped jalapeno peppers, as desired
• canola or vegetable oil for frying

Directions

• Whisk together the eggs and buttermilk, in a large bowl. In a separate bowl, whisk together the cornmeal, flour, baking soda, salt and sugar. Add the wet ingredients to the dry ingredients, then add the onion and jalapenos and stir until incorporated and the batter is thick.
• In a heavy-bottomed pot (Dutch oven) or deep fryer, heat enough oil to come halfway up the sides of the pot, to 360 degrees F.
• Working in batches, drop the batter, 1 tablespoon (I use a cookie dough scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hush puppies to a paper towel-lined dish and sprinkle with salt (if desired) while hot.