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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These are the best hushpuppies I have ever tasted! Very easy to make. Ingredients:
1 1/2 quarts peanut oil, for frying |
1 1/2 cups self-rising cornmeal |
1 cup self-rising flour |
1/2 cup chopped onion |
4 oz cream cheese |
3-4 medium hatch green chili's roasted seeded and diced |
1 jalapeno, seeded and finely diced |
1 (15-ounce)can tex mex corn |
2 large eggs, lightly beaten |
salt and freshly ground black pepper |
sweet dippin chili sauce |
1 cup mayonnaise |
3 tablespoons thai sweet chili sauce |
1 tablespoon garlic-chili sauce |
1/8 teaspoon ground red pepper flakes |
mix in small bowl and serve |
maple butter |
1/2 cup softened butter |
1/4 cup maple syrup |
preparation |
mix butter and maple syrup with electric mixer until blended. |
yield: about 3/4 cup |
Directions:
1. Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
2. In a 1-quart mixing bowl, stir the cornmeal, flour, onion, Chili's, corn, and eggs, until blended. Make some 1/2 balls with the cream cheese and gently fold into batter Allow to stand 5 minutes.
3. Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish
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