Get ready to tantalize your taste buds with Big Jim's Jalapeno and Cheddar Hushpuppies! This Southern classic is not just a side dish; it's a flavor explosion that combines the perfect crunch with a spicy kick. Imagine golden-brown morsels bursting with gooey cheddar and zesty jalapenos, making them the ultimate companion for your favorite seafood or a stand-alone snack that will have your guests begging for more. With just 25 minutes from prep to plate, you’ll be diving into these irresistible bites in no time. Don’t miss out on the secret to creating these mouthwatering delights that will leave everyone asking for your recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup chopped jalapenos
- Oil for frying
Instructions
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, beat the egg thoroughly, then add the buttermilk and mix until combined. This wet mixture will help bind the hushpuppy batter.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined, being careful not to overmix the batter. The consistency should be thick but slightly sticky.
- Fold in the shredded cheddar cheese and chopped jalapenos, distributing them evenly throughout the batter. The peppers will add a nice kick of heat and the cheese will provide rich, melty pockets of flavor.
- Heat vegetable or canola oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure accurate temperature for perfect frying.
- Using a small ice cream scoop or two spoons, carefully drop rounded tablespoon-sized portions of the batter into the hot oil. Fry in batches to avoid overcrowding.
- Fry the hushpuppies for 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides. The exterior should be crunchy while the inside remains tender.
- Remove the hushpuppies with a slotted spoon and drain on a wire rack or paper towel-lined plate to remove excess oil. Sprinkle with a pinch of salt while still hot.
- Allow the hushpuppies to cool for 2-3 minutes before serving. They are best enjoyed warm and can be served with a side of ranch or spicy dipping sauce.
Tips
- Choose the Right Oil: For the best frying results, opt for vegetable or canola oil. These oils have high smoke points, making them ideal for achieving that perfect crispy texture.
- Maintain Oil Temperature: Use a thermometer to monitor the oil temperature, keeping it around 375°F (190°C). If the oil is too cool, your hushpuppies will absorb excess oil and become greasy; if it's too hot, they'll burn on the outside before cooking through.
- Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense hushpuppies instead of the light, fluffy texture you want.
- Customize Your Heat: Adjust the amount of jalapenos to suit your taste. For a milder version, use fewer jalapenos or remove the seeds. For an extra kick, consider adding some diced serrano peppers.
- Serve Fresh: Hushpuppies are best enjoyed warm. Serve them immediately after frying with a side of ranch dressing or a spicy dipping sauce for an added flavor boost.
- Experiment with Add-ins: Feel free to get creative! Add ingredients like corn, green onions, or even bacon bits to the batter for a unique twist on this classic recipe.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 12g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
