This hush puppy recipe will knock your socks off with it’s bold, Tex-Mex flavor! Serve these soft and moist hush-puppies as a side or an appetizer. No matter what, they are sure to disappear!
I am of the belief that all teenagers should spend some time working in the fast-food industry. Seriously, you learn so much working in those types of restaurants.
You learn responsibility, patience, tolerance, and humility. You also learn the best shampoos and soaps to use to extract the greasy restaurant smell from your skin and hair. Pretty darn important don’t you think?
Certain restaurants have scents that linger way more than others. Long John Silvers would be one of those restaurants.
I remember my sister worked there when she was about 17. She would come home reeking of battered fish and shrimp. While her time there was limited she managed to work there long enough to introduce me to my first hush puppy.
Maybe fast food hush puppies aren’t very authentic, but to me they were heavenly!.
What Is A Hush Puppy?
Hush puppies consist of a cornmeal based dought that is deep-fried until golden brown.
They are usually savory and is often served alongside seafood or other fried dishes,
It may be hard to distinguish the difference between a hush puppy and a corn fritter, but fritters are made using white flour where hush puppies are predominantly made with cornmeal.
What Do I Need To Make This Hush Puppy Recipe?
- Self-rising cornmeal – It is important to make sure your bag of cornmeal is Sel-Rising, this, combined with the flour is the key to light and fluffy hush puppies.
- Self-rising flour
- Shredded pepper jack cheese
- Poblano pepper
- Egg1 1/2 cups
- Vegetable oil – For frying
- Greek yogurt
- Ranch seasoning
How Do You Make Tex-Mex Hush Puppies?
This hush puppy recipe is super simple, but when you are dealing with oil and frying food, make sure you give yourself a little time.
- To start the hush puppies, combine cornmeal, flour, sugar, cheese, and poblano pepper in a bowl. Add in egg and buttermilk. Let batter stand for at least 10 minutes, this will allow the batter to expand and rise.
- Heat oil in a large stockpot or a Dutch oven over medium-high heat. You need enough oil to come up the side of the pot 2-3 inches.
- Allow the allow to come to 375 degrees. The best way to check for temperature is to clip a thermometer to the side of your pot.
- When the oil reaches the correct temperature, drop cornmeal batter using two teaspoons or a small cookie scoop into the hot oil.
- I like to only add about 3-5 hush puppies at a time. Overcrowding your oil will cause your oil temperature to drop.
- Cook hush puppies for 1-2 minutes per side or until they are golden brown in color. Remove hush puppies to a paper towel-lined plate to drain off excess grease. Repeat with the remaining batter.
- Combine the yogurt, buttermilk, and ranch seasoning together for a creamy and cool dipping sauce!
Tips And Suggestions For Hush Puppies
- As mentioned above, it is essential to use self-rising cornmeal AND flour. Self-rising flour and cornmeal consist of salt and baking powder mixed in which are the leavening agents needed to help your hush puppies rise.
- The poblano pepper is optional, you can omit it if you like. Red peppers, corn, green onions, or even jalapenos can be used instead.
- Feel free to use cheddar cheese instead of the cheese listed here.
- If you do not have buttermilk, combine 1 tablespoon of lemon juice or vinegar with 1 cup of milk and allow the mixture to rest for about 10 minutes. Proceed with the recipe.
- Make sure your oil comes to the right temperature. If you do not own a thermometer, a good test is to add a tiny droplet of batter, if it sizzles and bubbles, your oil is ready.
- Only add a few hush puppies at a time to avoid overcrowding.
- Drain your hush puppies completely so that they do not become soggy and mushy.
Hush puppies are best when consumed right away. Store leftover hush puppies in an airtight container. Hush puppies are good for 2-3 days.
What To Serve With This Hush Puppy Recipe
For the hush puppies
- 1 1/2 cups self rising cornmeal
- 3/4 cup self rising flour
- 1 1/2 tablespoon sugar
- 1/2 cup shredded pepper jack cheese
- 1/4 cup chopped poblano pepper
- 1 egg, lightly beaten
- 1 1/2 cups buttermilk
- vegetable oil
For the Dipping Sauce
- 1/4 cup Greek yogurt
- 2 tablespoon buttermilk
- 1 tablespoons Ranch seasoning
- To prepare your hush puppies, combine cornmeal, flour, sugar, cheese and poblano pepper in a bowl. Add in egg and buttermilk. Stir mixture just until combine. Let batter stand for at least 10 minutes.
- In a dutch oven or similar deep pot heat oil over medium-high heat. You need enough oil to come up the side of the pot 2-3 inches. Clip a thermometer to the side of your pot and allow oil to come up to 375 degrees. When oil reaches the correct temperature, drop batter using two teaspoons or a small cookie scoop. Only add 3-5 hush puppies at a time to keep the oil temperature from dropping.
- Cook hush puppies for 1-2 minutes per side or until they are golden brown in color. Remove hush puppies to a paper towel-lined plate to drain off excess grease. Continue with remaining batter.
- For the dipping sauce, combine all the ingredients in a bowl, serve.
Nutrition InformationYield 30 Serving Size 1
Amount Per Serving Calories 55Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 182mgCarbohydrates 8gFiber 1gSugar 1gProtein 2g
(adapted from My Recipes)
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