Jalapeño Hush Puppies

Jalapeño hush puppies are a delicious twist on the classic Southern side dish. Here's a recipe that combines the sweetness of cornmeal with the spicy kick of jalapeños

Ingredients

• 1½ cups yellow cornmeal  

• ½ cup all-purpose flour

• 1 Tablespoon sugar

• 1 teaspoon baking powder  

• 1 teaspoon salt  

• 2 large eggs, lightly beaten  

• 1 cup buttermilk  

• 2 jalapeños, seeded and minced  

• ¼ cup finely grated shallot substitute with white or yellow onion

• 1 teaspoon hot mustard substitute with dijon or hot sauce

• Oil for deep frying  

Directions

1. In a large bowl, sift the cornmeal, flour, baking powder, sugar, and salt.  

2. In another bowl, beat the eggs, and add the buttermilk, jalapeños, shallot, and hot sauce.  

3. Stir the wet ingredients into the dry ingredients just until combined. Allow this to sit at room temperature for 30 minutes and do NOT stir again.

4. In a large frying pot, heat oil to 375°F.  

5. Drop batter by tablespoonfuls, a few at a time, into the hot oil.  

6. Fry until golden brown, about 3-5 minutes.

7. Remove with a slotted spoon and drain on paper towels.