Creole Jalapeño Cheddar Hushpuppies
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Modern American
Servings
2-4 servings
Prep Time
10 minutes
Cook Time
10 minutes
Homemade hushpuppies are not as hard as you might think. The batter is quick and easy to whip up, drop them in some frying oil and minutes later you have fresh hushpuppies at the ready. These crunchy and spicy balls of deliciousness feature our Spiceology Creole blend in the batter and dusted on top; with real tomato, cayenne, garlic, celery, coriander, thyme, and more - this robust and complex seasoning has the perfect kick.
Author: Chef Ryan Wiebe
Ingredients
-
1 ½ tablespoons Spiceology Creole (plus more for dusting)
-
½ cup all-purpose flour
-
½ cup yellow cornmeal
-
¾ cup whole milk or buttermilk
- 1 egg, lightly beaten
-
1 teaspoon baking powder
- Pinch of salt
-
½ medium onion, finely diced
-
½ - 1 jalapeno, seeded, finely diced
-
¼ cup cheddar cheese, grated
- Oil for frying
Directions
- Combine all of your dry ingredients in a bowl.
- Mix in your milk and egg. Should be the consistency of thick pancake batter.
Add in your onion, jalapeño and cheddar, mix just until combined.
- Heat oil to 325°-350°F.
- With a scoop or tablespoon add your batter into your hot oil and fry for 7-10 minutes (depending on the size of your hushpuppies).
- Once cooked all the way through season with more of Creole seasoning and serve warm with added jalapeños.
