Buttermilk Hushpuppies with Candied Jalapeño Relish
We like our hushpuppies here in Texas when have a fish fry. Add some Dad’s Gourmet Foods Candied Jalapeño Relish for a bit of sweet heat!
Ingredients
- 1 Cup Buttermillk
- 1/4 Cup Vegetable oil, or peanut oil
- 2 Large Eggs
- 1 Cup Cornmeal
- 1 Cup All-purpose Flour
- 1/8 Cup White sugar (optional)
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Minced onion
- 4 Minced Green onions
- 1/3 Cup Dad’s Gourmet Foods Candied Jalapeño Relish
Instructions
- Preheat your cooking oil to 350-385 degrees. We use a 4 gallon Cajun fryer in our outdoor kitchen (with peanut oil) but you can also use a large saucepan with about 1 quart of oil and cook on kitchen stove or outdoor burner.
- Whisk buttermilk, 1/4 cup peanut or vegetable oil, and eggs in a bowl.
- Combine cornmeal, flour, sugar, baking soda and salt together in a separate bowl.
- Fold in buttermilk mixture, onion, green onions and DGF jalapeno relish until just mixed.
- Drop 6-10 tablespoon-sized balls of batter into the hot oil and fry until each hushpuppy is golden brown. You’ll want to turn the hushpuppies so both sides cook evenly. Frying usually takes 6-10 minutes. You might want to remove one and break open to make sure it is cooked through. If so, remove all and place in an aluminum pan, or paper bag lined with paper towels and place under a warming light to keep warm until ready to serve. Repeat process until all remaining batter is cooked.
- Enjoy!
