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Jalapeno Hushpuppies with Sweet and Spicy Chili Sauce

August 15, 2010

I love hushpuppies, I don’t know what it is about them but I love them.  There is just something about the crunchy and crispy outside followed by the soft, bread texture inside; it’s just the perfect combination.  I’ve had many different kinds of hushpuppies; some spicy, some sweet with corn inside and the some that are seasoned to perfection with just a hint of sweetness, no matter how they are cooked I love them all. 

I have never attempted to make hushpuppies, for some reason or another, I guess I was always a little intimidated by them or maybe it was just a fear of the unknown and trying something new.  After I watched the entire process of them being made, it didn’t look too hard and I decided step out of my comfort zone and give them a try.  I’m so glad I did, they were incredibly easy to make and they were absolutely delicious.  Now that I have attempted and succeeded I will be trying some other variations.  I made this to go along with the  saucy catfish I saw on Paula’s Best Dishes and they complimented the fish wonderfully.  The spiciness of the huspuppies paired with the sweetness and tartness of the fish.   The sweet and spicy chili sauce was a nice addition to the hushpuppies, it was the perfect amount of heat followed by sweetness to calm the spice.  If you’ve never tried to make hushpuppies before and were intimidated by them please overcome your fears and try them, these are so worth it!

Jalapeno Hushpuppies

 

Ingredients:

1 1/2 Quarts peanut oil, for frying

1 1/2 Quarts self-rising cornmeal

1 Cup self-rising flour

1/2 Cup chopped onions

1 (7ounce) can diced jalapeno peppers, drained or 3/4 fresh jalapenos seeded and finely chopped

1 (15 ounce can) creamed corn

2 Large eggs, lightly beaten

Salt and fresh ground black pepper

***Sweet and Spicy chili sauce for dipping (recipe to follow)

Directions:

Heat oil to 350 degrees in a deep fryer or Dutch Oven

In a large mixing bowl combine the cornmeal, flour, onions, jalapenos, corn and eggs.  Blend well and allow to stand for 5 minutes.

Drop the batter by spoonfuls into the hot oil.  Don’t overcrowd, leave room for the hushpuppies to be returned.  Cook the hushpuppies until golden brown, cooking about 3 minutes.  Removed from the oil onto a plate lined with paper towels.  Season, to taste, with salt and pepper and transfer to a serving platter.  Serve with Sweet and Spicy Chili Sauce, if desired.

Sweet and Spicy Chili Sauce

Ingredients:

1 Cup mayonnaise

3 Tablespoons Thai sweet chili sauce

1 Tablespoon garlic chili sauce

1/8 Teaspoon ground red pepper flakes

Directions:

In a small bowl combine mayonnaise, sweet chili sauce, garlic chili sauce and red pepper flakes.  Stir until well combined, cover and refrigerate until ready to serve. 

Recipe Source: Paula Deen and Trisha Yearwood, Food Network

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One Comment leave one →
  1. August 15, 2010 12:26 pm

    yummmm. i absolutely love jalapeno hushpuppies. looks fantastic!

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