Corn and Jalapeño Hushpuppies

Ingredients - Serves 6

• Vegetable oil - For frying
• Jalapeño - 1, seeded and finely chopped
• Corn kernels - 1/2 cup, fresh or frozen
• Milk - 1/2 cup
• Egg - 1, beaten
• Sugar - 1 tablespoon
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• All-purpose flour - 1/2 cup
• Cornmeal - 1 cup

Let's Get Started

1. In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the beaten egg and milk.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the corn kernels and chopped jalapeño.
5. Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
6. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 2-3 minutes per side.
7. Remove the hushpuppies from the oil and drain on a paper towel-lined plate.
8. Serve hot and enjoy!

Dietary Info

• Dish Type: Appetizer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 200
• Fat: 8g
• Carbs: 30g
• Protein: 4g
• Sodium: 400mg
• Sugar: 2g