Jalapeño Hush Puppies

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Jalapeño Hush Puppies


  • 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


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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