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Spicy Hush Puppies

Spicy Hush Puppies

These hush puppies go great with any Southern (American) style meal, but they are also wonderful as an appetizer or snack. Serve with salsa or Cucumber Sauce.

Serves 6.


  • 2 c yellow cornmeal
  • 1/2 c all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs, lightly beaten
  • 1 1/2 c milk
  • 1 large onion, finely chopped
  • 1 pasilla pepper, cut in small dice
  • 1 jalapeno pepper, cut in small dice
  • 1/4 c sliced green onion tops
  • vegetable oil for deep-fat frying


  1. In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined.
  2. Fold in the pasilla peppers, jalapeno peppers, and green onions.
  3. In a heavy pot with a candy thermometer attached, bring the oil to about 360-400 degrees F over medium heat.
  4. Using two kitchen teaspoons, place rounded batter on one teaspoon and push it off into the hot oil (carefully) with the other. (Fry 6-8 hush puppies at a time.)
  5. Fry 2-1/2 minutes, turning over with a slotted spoon, until brown on both sides. Drain in a metal sieve or on paper towels.
  6. Repeat until all batter is fried. (Make sure oil returns to full heat in between batches.)
  7. Serve hot or warm, with salsa or cucumber sauce.

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