Peppery Hush Puppies

On the other side of things & almost just as sweet are these hush puppies with a twist. A twist that made me like them more than any restaurant versions I have tried. They went perfectly with the fish fry last weekend. My husband & in-laws enjoyed them but not as much as me.

2 cups cornmeal
1/2 cup pancake mix
2-1/2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
3 jalapeno peppers, seeded and finely chopped
1/2 cup finely chopped onion
1/8 to 1/4 teaspoon hot pepper sauce
Oil for frying

In a large bowl, combine the cornmeal, pancake mix, sugar, baking powder & salt. In another bowl, beat the egg, buttermilk, oil, jalapenos, onion & hot pepper sauce. Stir into dry ingredients just until combined.

In an electric skillet heat 1 inch of oil to 375°. Drop batter by rounded tablespoonfuls into oil. Fry for 3-4 minutes or until golden brown. Drain on paper towels. Serve warm. Yield: 4 dozen.

{Food for Thought}

The batter appeared a little loose so I just added just a tad more pancake mix. They flatten a bit when you drop them in the oil but it was a nice shape. Just don't expect big round balls. Even with the jalapeno pepper & hot sauce, I didn't find these to be too spicy at all. Just a very nice flavor.

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