Onion-Jalapeño Hush Puppies

MAKES ABOUT 45
ACTIVE: 25 MIN
TOTAL: 25 MIN

– Vegetable oil, for frying
– 1 1/4 cups fine cornmeal
– 1 1/4 cups flour
– 2 tbsp. sugar
– 1 1/2 tsp. kosher salt
– 1 tsp. baking powder
– 1 tsp. onion powder
– 1/2 tsp. baking soda
– 2 large eggs
– 1 1/3 cups buttermilk
– 1 cup chopped sweet onion
– 1 to 2 jalapeños, seeded (if desired) and chopped

1. Preheat the oven to 250°. Set a wire rack in a rimmed baking sheet. In a large Dutch oven or heavy pot, add 2 inches of oil. Heat until a deep-fry thermometer registers 350°. In a large bowl, whisk the cornmeal, flour, sugar, salt, baking powder, onion powder, and baking soda. In a medium bowl, whisk the eggs. Whisk in the buttermilk. Stir in the onion and jalapeños. Stir the wet ingredients into the dry ingredients just until blended. Let rest for 10 to 15 minutes.

2. Using a 1/2-oz. cookie scoop or a tablespoon measure and working in batches of about 12, carefully scoop the batter into the oil. Fry, turning occasionally, until deep golden brown, about 3 minutes per batch. (Return the oil to 350° between batches.) Transfer to the rack and keep warm in the oven while you fry the remaining hush puppies.

Recipe by Janet Taylor McCracken

This recipe originally appeared in the Summer 2020 issue of Reveal, Drew & Jonathan’s lifestyle magazine.