Spicy Creole Hush Puppies with Jalapenos

Shhh....!!

Hush Puppies are as southern as fried fish and gumbo. I have yet to meet a southerner who does not have a hush puppie recipe, usually passed down from generations. You can make hush puppies a variety of ways, spicy and more spicy, or sweet with a only a tad bit of heat.

I like everything spicy so I added two jalapenos, seeds included, to make sure the heat was introduced with the first bite. This is a quick, simple, one bowl mix, that goes together in minutes.

After the mixture rest for about 15 minutes, roll the dough into beautiful balls, or just drop it by the tablespoonful into hot oil. Hush Puppies are not meant to be pretty. But you know, I like everything cute, so I took the time to roll them into these little jewels.

Fried for about 3 minutes and they are ready to eat! Get the Creole Fried Fish ready, people!

Spicy Creole Hush Puppies with Jalapenos

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: about 21-28 hush puppies

Ingredients:

2 c. yellow cornmeal
1 c. flour
1 teaspoon baking powder 
1/2 tsp. baking soda
1 teaspoon creole seasoning

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. black pepper

1 tsp. sugar

½ tsp. cayenne

¼ tsp. salt

2 teaspoons hot sauce
1/4 cup minced onions
2 fresh jalapenos, minced 
2 eggs, beaten
¾-1 cup buttermilk   

Cooking oil

Directions:

In a large pot, fill half way with cooking oil. Heat oil to 365 degrees.

In a large bowl add all ingredients, mix well with a fork, and allow mixture to rest about 15 minutes. Roll into balls or drop by tablespoonfuls into hot oil. 

Fry about 3 minutes stirring constantly until golden brown. 

Drain and serve.