Jalapeño Hush Puppies
Ingredients
- 3/4 cup milk
- 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
- 1 2/3 cups self-rising cornmeal
- 1/2 cup self-rising flour
- 1/2 cup finely chopped onion
- 2 tablespoons finely chopped jalapeño pepper or green bell pepper
- 1 egg, beaten
- Cooking oil for deep-frying
Tartar Sauce
- 1 cup mayonnaise
- 3 tablespoons finely chopped onion
- 2 tablespoons dill pickle relish
- 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, or
- 1 tablespoon TABASCO® brand Chipotle Pepper Sauce
Preparation
Stir together milk and TABASCO® Green Sauce; set aside to thicken.
Combine cornmeal and flour in a medium mixing bowl. In another bowl combine thickened milk mixture, onion, jalapeño pepper, and egg. Add egg mixture to cornmeal mixture and stir just until moistened.
Pour 2 to 3 inches of oil into a deep-fat fryer or deep skillet and heat to 375°F. Drop batter by tablespoons, 4 to 5 at a time, into hot oil. Fry about 1 minute or until crisp and golden brown, turning once. Drain on paper towels and serve immediately with Tartar Sauce.
Tartar Sauce: Combine all ingredients in a small bowl and mix well.
Makes about 2 dozen hush puppies and about 1 1/4 cups of tartar sauce.
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