Paula Deen's Jalapeño Hush Puppies

By grinder

Golden brown fried Southern hushpuppies filled with fresh or pickled jalapeño peppers and onions, served with sweet and spicy chili sauce for dipping.

Ingredients

• HUSHPUPPIES:
• 1 1/2 quarts peanut oil for frying
• 1 1/2 cups self-rising cornmeal
• 1 cup self-rising flour
• 1/2 cup onion, chopped
• 7 ounces canned diced jalapeño peppers or
• 3/4 cup fresh jalapeños, seeded and diced fine
• 1 can creamed corn
• 2 large eggs, lightly beaten
• Salt, to taste
• Black pepper, freshly ground
• SWEET & SPICY CHILI SAUCE:
• 1 cup mayonnaise
• 1/8 teaspoon ground red pepper flakes
• 3 tablespoons Thai sweet chili sauce
• 1 tablespoon garlic-chili sauce

Preparation

Step 1

Heat oil to 350°F. in a deep-fryer or Dutch oven.

In a 1-quart mixing bowl, stir 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 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter.

Lightly sprinkle with salt and pepper, to taste and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

CHILI SAUCE:
In a small bowl, combine mayonnaise, sweet chili sauce, garlic-chili sauce and red pepper flakes. Stir well, then cover and refrigerate until ready to serve.