4 tablespoons unsalted butter, (1/2 stick) cubed and chilled
1 large egg, beaten
1 cup buttermilk (240 mL)
1 jalapeño, seeded and finely chopped
½ small yellow onion, finely chopped
Nutrition Info
Calories 52
Fat 2g
Carbs 5g
Fiber 0g
Sugar 0g
Protein 1g
How to Make It
1. Step
Fill a medium pot with 4 inches (10 cm) of oil and heat over medium heat to 350˚F (180˚C).
2. Step
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy spice blend.
3. Step
Using your fingers or a pastry cutter, add the butter and work into the flour mixture until it resembles a coarse meal and the butter pieces are no larger than peas.
4. Step
Make a well in the center of the flour mixture and add the egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add the jalapeño and onion and mix gently just to incorporate. Be careful not to overmix.
5. Step
Working in batches, use a 1-ounce (28 G) ice cream scoop or tablespoon to quickly but carefully scoop 8-10 balls of batter into the hot oil. Adjust the heat to maintain the oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter.
