vegetarianappetizerssnacks

Jazzy Hush Puppies

Name: Jazzy Hush Puppies
Cook time: 15 min
Total time: 15 min
Yield: 30 servings
Ingredients: vegetable oil, for frying; ¾ cup all-purpose flour; ¾ cup cornmeal, fine-grind; 2 ½ teaspoons sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons kosher salt; 2 teaspoons McCormick® Jazzy Spice Blend; 4 tablespoons unsalted butter, (1/2 stick) cubed and chilled; 1 large egg, beaten; 1 cup buttermilk; 1 jalapeño, seeded and finely chopped; ½ small yellow onion, finely chopped

By Tasty15 min30 servings

Get ready to dance to the flavor groove with these crispy, golden bites of Southern goodness. Perfect as a side dish, appetizer, or snack, these hush puppies will have you tapping your toes and reaching for more.

Instructions

1
Fill a medium pot with 4 inches (10 cm) of oil and heat over medium heat to 350˚F (180˚C).
2
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy spice blend.
3
Using your fingers or a pastry cutter, add the butter and work into the flour mixture until it resembles a coarse meal and the butter pieces are no larger than peas.
4
Make a well in the center of the flour mixture and add the egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add the jalapeño and onion and mix gently just to incorporate. Be careful not to overmix.
5
Working in batches, use a 1-ounce (28 G) ice cream scoop or tablespoon to quickly but carefully scoop 8-10 balls of batter into the hot oil. Adjust the heat to maintain the oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter.
6
Enjoy!