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Sweet Corn and Jalapeño Hushpuppies

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Ingredients

  • 1 1/2 cups fine cornmeal
  • 1/2 cup flour
  • 1 cup buttermilk
  • 1 3/4 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 1/4 tsp salt
  • 1/8 cup sweet corn, cut off the cobb
  • 1/8 cup jalapeños, diced
  • oil (canola or peanut) for frying
  • raw honey (preferably wildflower, or your favorite) to finish

Method

  1. Heat oil to 350° to 400° F (using a candy thermometer).
  2. Mix dry ingredients, then add vegetables and toss together.
  3. Crack in egg and add buttermilk to the vegetables and mix until just incorporated.
  4. Drop tablespoon-size portions of the buttermilk mix into the hot oil and fry about 5 minutes—until the hushpuppies are golden crispy on outside and not doughy inside.
  5. Plate, then drizzle with raw honey. Serve hot.

Hudson Valley Restaurant Week is back this October 28 to November 10!