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In a separate bowl, whisk together the eggs, buttermilk, green onions and jalapeño. Whisk the egg mixture into the cornmeal mixture. Let the batter stand for 10 minutes. In a 5 1/2-quart Dutch oven over medium-high heat, heat the oil to 350ºF on a deep-frying thermometer. Adjust the heat as needed to maintain the oil temperature at 325º to.

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Directions. 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, jalapeno, corn, and eggs, until blended. Allow to stand 5.

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Get full Mama's Cornmeal Hushpuppies (Trisha Yearwood) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Mama's Cornmeal Hushpuppies (Trisha Yearwood) recipe with 2 cups self-rising white cornmeal, 3/4 cup finely chopped onion, 1 large jalapeno, chopped fine, kosher salt, 2 cups buttermilk, 8 cups peanut oil, for frying

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Using a tablespoon or cookie-dough scoop, fry the hush puppies in batches. Turn frequently to ensure even browning. Cook until the hush puppies are golden brown, 5 minutes. Remove hush puppies with a slotted spoon or wire strainer to a paper towel-lined plate. Repeat until all the hush puppies are made. Season with salt and serve hot.

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Instructions. Preheat deep fryer to 355 degrees F. Mix the cornmeal, flour, sugar, baking soda, onion, egg and 1 tablespoon of oil. Add seasonings and any add-ins, then some of the buttermilk, starting with just 1/2 a cup, and adding only enough to make a loose batter, but one that is still thick enough to drop well.

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Trisha has the whole family over for a classic southern Fish Fry in her backyard. Trisha prepares Pete's Catfish with must have sides of Mama's Cornmeal Hushpuppies, Home-Style French Fries and.

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Add the wet ingredients to the dry ingredients, then add the onion and fresh jalapeño peppers and stir until incorporated and the batter is thick. Fill a heavy-bottomed pot (Dutch oven) or deep fryer with a few inches of oil. Heat the oil for frying to 360 degrees F. Scoop with a cookie dough scoop (or spoon).

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Directions. In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined. In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil.

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Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F. Combine the cornmeal, flour, onion, jalapeños, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes. Working in batches, drop the batter by.

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Directions. Using a large skillet, preheat oil for frying to 350 °F. Using a mixing bowl, stir together the cornmeal, flour, baking soda and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil.

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Directions. Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F. Combine the cornmeal, flour, onion, jalapeños, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.

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Save this Jalapeño hushpuppies recipe and more from Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends to your own online collection at EatYourBooks.com

Pictures of Trisha Yearwood

Get full Jalapeno Hushpuppies (Trisha Yearwood) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Jalapeno Hushpuppies (Trisha Yearwood) recipe with peanut oil, for frying (about 1 1/2 quarts), 1 1/2 cups self-rising cornmeal, 1 cup self-rising flour, 1/2 onion, chopped, 1 7 -oz can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and.

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Heat the oil to 350°F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeño, corn, and eggs, until blended. 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.

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Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes. Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't.

DeepFried Southern Hush Puppies Recipe

Just made jalapeno hushpuppies with Paula Deen. She's awesome!