Ingredients
- 5 cups yellow cornmeal
- 4 teaspoons sugar
- 3 cups buttermilk
- 1 cup all-purpose flour
- 3 teaspoons salt
- 2 cups green onions, sliced
- 2 tablespoons baking powder
- 3 teaspoons black pepper
- 2 jalapeños, minced
- 2 ½ tablespoons baking soda
- 6 eggs
- 4 quarts vegetable oil
Directions
- Stir dry ingredients together. In a separate bowl, whisk the wet ingredients together, including the green onions and jalapeños. Mix wet and dry ingredients.
- Heat oil in the Fish Pan over medium heat to 350 degrees Fahrenheit. 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.