Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.Prep time: 30 minutes
Yields: 50 servings
- 2 cups self-rising corn meal mix
- 3 tbsp. self-rising flour
- 2 tbsp. chopped jalapeno peppers, seeds and stems removed
- 1 bunch (about 6) green onions, chopped
- 1 medium white onion, chopped
- 3 medium eggs, beaten
- 2 cups of Sprite
- 1 tbsp. sugar
- 4 cups of vegetable oil
1. In a cast-rion skillet or a large heavy deep fry pan over medium-high heat, heat vegetable oil to 350 degrees or until a small amount of batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the hushpuppies will not cook thoroughly.
2. In a large mixing bowl, combine cornmeal, flour, eggs, sugar, salt and pepper, and Sprite. Add onions and jalapeno peppers. Mix until batter is “tacky,” or to the consistency to stick together properly. Batter should be stiff (if batter is too dry, add more Sprite; if batter is too thin, add cornmeal.
3. Drop the balls of batter from a small butter scoop into the hot oil. Hushpuppies will float to the top and begin to brown. Make sure you cook hushpuppies in small batches (4 to 8 hushpuppies at a time). Fry hushpuppies from 5 minutes or until golden brown, turning brown on all sides. Remove from fryer and place on a paper towel; continue cooking the remaining batter. Serve hot.