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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

Jazzy Hush Puppies

Under 30 minutes

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

  • Calories 52
  • Fat 2g
  • 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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