Hush Puppies
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 small onion, roughly chopped
1 small jalapeno, roughly chopped
1 bunch green onions, roughly chopped
1 small bunch fresh flat leaf parsley
1 cup yellow cornmeal
1/2 cup “00” pizza flour
1 Tbsp sugar
2 1/2 tsp baking powder
1 tsp salt
1 tsp dried thyme
1/2 tsp cayenne
3/4 cup whole milk
1 egg
Grapeseed oil, for frying
Instructions:
RECIPE: Makes 20-25 hush puppies
Combine onion, jalapeno, green onions and parsley in a food processor, and pulse until finely pureed. Whisk together the cornmeal, flour, sugar, baking powder, salt, thyme and cayenne in a mixing bowl.
In a separate bowl, thoroughly whisk together the milk and egg. Add the vegetable puree to the milk and egg mixture and whisk to combine. Using a silicone spatula, add the wet ingredients to the dry ingredients, folding until completely combined. For best results, refrigerate the batter for at least 30 minutes before frying. You can even make the batter one day in advance, but it is so quick to come together that really isn’t necessary.
Heat 3 inches of oil in a high sided cast iron pot over high heat until the oil reaches 350 degrees. Working in batches, carefully add the batter to the hot oil 1 heaping tablespoon at a time. I use a second spoon to scrape the batter into the oil, keeping it in a ball shape.
Fry the hush puppies for 2 to 3 minutes, turning until golden. Drain the hush puppies on paper towels and then transfer then to a cookie sheet and place in a 200-degree oven while you fry remaining batches.
From nochoiceatall.blogspot.com