Mexican Hush Puppies
- MAKES
- 2 Dozen
- COOK TIME
- 5 Min
Don't wait for a fish fry to make our hush puppies! Monterey Jack cheese and green chiles spice up these crispy hot bites, making them irresistible! To make sure the hush puppies are round, we use a small (1-inch) ice cream scoop to drop the batter into the hot oil.
What You'll Need
- 3/4 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 1/8 teaspoon ground red pepper
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 tablespoon minced onion
- 1 large egg, lightly beaten
- 1/2 cup milk
- Vegetable oil
What to Do
- Stir together first 6 ingredients in a large bowl; make a well in center of mixture.
- Combine egg and milk; add to dry ingredients, stirring just until dry ingredients are moistened.
- Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees F. Drop batter by rounded tablespoonfuls into oil; fry 2 to 3 minutes or until hush puppies are golden, turning once. Drain on paper towels.