Hatch Chile-and-Scallion Hush Puppies
Hatch chile and scallions add a bit of a kick.
Jump to recipe
Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?
Yields:
2 dz.
Prep Time:
30 mins
Total Time:
40 mins
Honestly, these are some of the lightest, crunchiest, most flavorful hush puppies we've ever had.
To keep them crispy (and make sure they're not oily) you'll want to make sure the oil is hot enough. An accurate thermometer (or an electric deep fryer that keeps the oil at the right temperature) will help immensely.
Advertisement - Continue Reading Below
Ingredients
- 1 1/2 cups medium-grind cornmeal
- 1/2 cup all-purpose flour, spooned and leveled
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sugar
- 1 cup full-fat buttermilk
- 1 large egg
- 2 scallions, thinly sliced
- 1 (4-ounce) can mild hatch chiles
- 6 cups canola oil
- Flaky sea salt, for garnish
Directions
- Step 1Whisk together cornmeal, flour, kosher salt, baking powder, baking soda, and sugar in a bowl. Whisk together buttermilk, egg, scallions, and chiles in a second bowl. Add wet ingredients to dry ingredients and stir to combine. Let sit 10 minutes.
- Step 2Place a wire rack in a rimmed baking sheet. Heat oil in a large pot, with a deep-fry thermometer attached, to 350°F to 360°F. Working in batches, scoop batter, by heaping tablespoons, into oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to prepared baking sheet. Garnish with flaky sea salt.
Advertisement - Continue Reading Below
Antiques Lover’s Guide to Collecting by Color
Antiques Lover’s Guide to Tennis Collectibles
Antiques Lover’s Guide to Jadeite
Antiques Lover’s Guide to Beekeeping
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below