Peppery Hush Puppies

Total Time:Prep: 10 min. Cook: 30 min.

Recipe by Carolyn Griffin, Macon, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

For our family, a good fish dinner just isn't complete without these zesty hush puppies. You can also serve them alone as a satisfying snack. —Carolyn Griffin, Macon, Georgia

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Peppery Hush Puppies

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Yield:6 dozen
Prep:10 min
Cook:30 min
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Ingredients

  • 2 cups cornmeal
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg, room temperature
  • 2/3 cup water
  • 1/2 cup buttermilk
  • 1/2 cup butter, melted
  • 1 cup grated onion
  • 2 jalapeno peppers, seeded and chopped
  • 1 small green pepper, chopped
  • Oil for deep-fat frying
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Directions

  1. 1
    In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. In another bowl, whisk the egg, water, buttermilk and butter. Stir in the onion, jalapenos and green pepper. Stir into dry ingredients just until moistened.
  2. 2
    In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.

Nutrition Facts

4 hush puppies: 201 calories, 11g fat (4g saturated fat), 24mg cholesterol, 279mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 3g protein.
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