Jazzy Hush Puppies
Get ready to dance to the flavor groove with these crispy, golden bites of Southern goodness. Perfect as a side dish, appetizer, or snack, these hush puppies will have you tapping your toes and reaching for more.
Under 30 minutes
Under 30 minutes
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
- Calories 52
- Fat 2g
- Carbs 5g
- Fiber 0g
- Sugar 0g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Fill a medium pot with 4 inches (10 cm) of oil and heat over medium heat to 350˚F (180˚C).
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy spice blend.
- 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.
- 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.
- 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.
- Enjoy!
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