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Jazzy Hush Puppies

Jazzy Hush Puppies

Ingredients

for 30 hush puppies

  • vegetable oil, for frying
  • ¾ cup all-purpose flour (95 g)
  • ¾ cup cornmeal (110 g), fine-grind
  • 2 ½ teaspoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons McCormick® Jazzy Spice Blend
  • 4 tablespoons unsalted butter, (1/2 stick) cubed and chilled
  • 1 large egg, beaten
  • 1 cup buttermilk (240 mL)
  • 1 jalapeño, seeded and finely chopped
  • ½ small yellow onion, finely chopped

Nutrition Info

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    Calories 56
    Fat 3g
    Carbs 5g
    Fiber 0g
    Sugar 0g
    Protein 1g

Estimated values based on one serving size.

Preparation

  1. Fill a medium pot with 4 inches (10 cm) of oil and heat over medium heat to 350˚F (180˚C).
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy spice blend.
  3. Using your fingers or a pastry cutter, add the butter and work into the flour mixture until it resembles a coarse meal and the butter pieces are no larger than peas.
  4. Make a well in the center of the flour mixture and add the egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add the jalapeño and onion and mix gently just to incorporate. Be careful not to overmix.
  5. Working in batches, use a 1-ounce (28 G) ice cream scoop or tablespoon to quickly but carefully scoop 8-10 balls of batter into the hot oil. Adjust the heat to maintain the oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter.
  6. Enjoy!
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