Nothing says southern like cornbread. Well, hush puppies are an all time favorite southern bread. Now, add a little kick with some jalapeño peppers and you’re set! This recipe came to mind one day when I was making Mexican style corn bread. And I thought…why not a spicy hush puppy instead.
This recipe is so simple and easy too.
You will need:
2 packages of Hush Puppy Mix
2 Eggs beaten
1 & 1/2 cups of Water
1 Ear of Corn on the Cob shucked
1 Jalapeño Pepper de-seeded and diced
2 Scallions diced
1/4 cup of Shredded Cheddar Cheese
1 tsp of White Sugar
Salt & Black Pepper to Taste
You may want to add more water or hush puppy mix if the consistency isn’t just right after adding the extra ingredients. I just “eyeball” it.
Tip: Adding a 1/2 to 1 cup of cooked Crab Meat to the fritters is a great combination. Imitation or canned crab are great alternatives to cooking a whole crab. Whole Crabs can be quite expensive. Let’s save a few bucks 🙂
Pre-Heat Fry Daddy with Oil to about 375F. Make sure you have plenty of oil.
In a large mixing bowl, add eggs, hush puppy mix, crab, water, salt, black pepper, sugar, cheese, scallions and jalapeño peppers. Mix thoroughly.
Roast the ear of corn on the grill and cut corn off the cob. Add corn to the hush puppy mixture. Mix well.
Drop teaspoonfuls of the hush puppy mixture into the oil a few at a time. Cook each fritter until golden brown on all sides about 3 minutes.
Lay hush puppies on paper towel to drain grease.
Serve with a meal or as an appetizer.