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Hush Puppies
Ingredients
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Vegetable oil, for frying
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3/4 cup all-purpose flour
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3/4 cup fine-grind cornmeal
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2 1/2 teaspoons sugar
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons kosher salt
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2 teaspoons Jazzy Seasoning
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4 tablespoons (1/2 stick) unsalted butter, cubed and chilled
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1 large egg, beaten
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1 cup buttermilk
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1 jalapeño, seeded and finely chopped
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1/2 small yellow onion, finely chopped
Instructions
- 1 Fill a medium pot with 4 inches 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 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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