Jalapeno Hushpuppies

Peanut oil, for frying (about 1 1/2 quarts) 

1 1/2 cups self-rising cornmeal 

1 cup self-rising flour 

1/2 onion, chopped 

1 7-ounce can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and diced) 

1 15-ounce can creamed corn 

2 large eggs, lightly beaten 

Kosher salt and freshly ground pepper 

Hot sauce, for serving (optional) 

Directions 

Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F. 

Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes. 

Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes. 

Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce. 

If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt. 

Photograph by Con Poulos 

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/jalapeno-hushpuppies-recipe/index.html?oc=linkback