Colorado Hushpuppies
From mrcooksalot 14 years ago
- 15 min to make
- Serves 4-6
These are the best hushpuppies I have ever tasted! Very easy to make.
Ingredients
- 1 1/2 quarts peanut oil, for frying shopping list
- 1 1/2 cups self-rising cornmeal shopping list
- 1 cup self-rising flour shopping list
- 1/2 cup chopped onion shopping list
- 4 oz cream cheese shopping list
- 3-4 medium Hatch green chili's roasted seeded and diced shopping list
- 1 jalapeno, seeded and finely diced shopping list
- 1 (15-ounce)can tex mex corn shopping list
- 2 large eggs, lightly beaten shopping list
- salt and freshly ground black pepper shopping list
- Sweet dippin chili sauce shopping list
- 1 cup mayonnaise shopping list
- 3 tablespoons Thai sweet chili sauce shopping list
- 1 tablespoon garlic-chili sauce shopping list
- 1/8 teaspoon ground red pepper flakes shopping list
- mix in small bowl and serve shopping list
- Maple butter shopping list
- 1/2 cup softened butter shopping list
- 1/4 cup maple syrup shopping list
- Preparation: shopping list
- Mix butter and maple syrup with electric mixer until blended. shopping list
- Yield: about 3/4 cup shopping list
How to make it
- 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, Chili's, corn, and eggs, until blended. Make some 1/2 balls with the cream cheese and gently fold into batter 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
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" It was excellent "