Trisha Yearwood’s Jalapeño Hushpuppies Will Make You The Super Bowl MVP

Trisha Yearwood Jalapeno Hush Puppies

Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They.

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Save this Jalapeño hush puppies recipe and more from Trisha's Kitchen: Easy Comfort Food for Friends and Family to your own online collection at EatYourBooks.com. Jalapeño hush puppies.

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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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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).

Trisha Yearwood’s Jalapeño Hushpuppies Will Make You The Super Bowl MVP

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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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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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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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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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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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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Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt.

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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

DeepFried Southern Hush Puppies Recipe

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