Trisha Yearwood's Jalapeno Hushpuppies

By Texaschef11

Ingredients

• 1 1/2 quarts peanut oil, for frying
• 1 1/2 cups self-rising cornmeal
• 1 cup self-rising flour
• 1/2 cup chopped onion
• 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
• 1 (15-ounce) can creamed corn
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper

Preparation

Step 1

Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.

In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.

Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen’s Sweet and Spicy Chili Sauce, if desired.

Sweet and Spicy Chili Sauce

Ingredients:

1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic-chili sauce
1/8 teaspoon ground red pepper flakes

Directions

In a small bowl, combine the mayonnaise, sweet chili sauce, garlic-chili sauce, and red pepper flakes. Stir well, then cover, and refrigerate until ready to serve.