Appetizer Snacks: Crispy Smoky Jalapeno Cheddar Hush Puppies
These Crispy Smoky Jalapeno Cheddar Hush Puppies are the perfect appetizer or snack, featuring a tender interior with a golden, crisp exterior, packed with smoky cheddar and a hint of jalapeno heat.
Equipment
- Deep fryer or heavy-bottomed pan
- Medium mixing bowl
- Separate bowl or measuring cup
- Ice cream scoop or tablespoon
- Paper towel-lined surface or wire rack
- airtight container
Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 1 teaspoon smoked paprika
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- 4 ounces smoked cheddar cheese shredded
- 2 medium jalapenos deseeded and minced
- 1 ¼ cup buttermilk
- 1 large egg
- 4 ounces cream cheese softened to room temperature
- Neutral oil for frying
Cajun Dipping Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- 6 tbsp sliced green onions
- 2 tsp lemon juice
- 1 tsp Cajun/Creole seasoning
- 1/2-1 tsp cayenne pepper optional
Storage
- Leftover hush puppies in an airtight container
- Refrigeration up to 5 days
Substitutions
- Regular sharp cheddar can replace smoked cheddar
- ¼ teaspoon ground black pepper can replace ground white pepper
- Gluten-free all-purpose flour can replace all-purpose flour
Dietary
- Vegetarian-friendly
- Not vegan due to eggs
- Not naturally gluten-free due to all-purpose flour
Flavor Profile
- Savory and smoky
- Heat from jalapenos
- No sugar added
Serving Suggestions
- Appetizer or side dish
- Pairs well with gumbo, jambalaya, or fried fish
Texture
- Soft interior due to buttermilk and cream cheese
- Crisp, golden exterior
Dietary Restrictions
- Vegetarian
- Not vegan
- Not gluten-free unless flour is substituted
Instructions
- Heat neutral oil to 350°F in a deep fryer or heavy-bottomed pan with at least 2 inches of depth. Ensure the oil temperature returns to 350°F between batches.
- Combine flour, cornmeal, smoked paprika, baking powder, baking soda, garlic powder, white pepper, onion powder, and salt in a medium mixing bowl. Stir in the shredded smoked cheddar cheese and minced jalapenos.
- Whisk together the buttermilk and egg in a separate bowl. Pour the wet ingredients into the dry mixture and stir to combine. Add the softened cream cheese and mix until just incorporated.
- Scoop the batter into the hot oil using an ice cream scoop or tablespoon, dropping in batches of no more than six. Fry for 2 to 2 1/2 minutes until golden and crisp.
- Transfer the fried hush puppies to a paper towel-lined surface or wire rack to drain. Serve warm with Cajun dipping sauce.
Cajun Dipping Sauce
- Combine mayonnaise, sour cream, sliced green onions, lemon juice, Cajun/Creole seasoning, and optional cayenne pepper in a bowl. Stir to combine and refrigerate in an airtight container for up to 4 days.
Storage
- Refrigerate leftover hush puppies in an airtight container for up to 5 days.
Substitutions
- Regular sharp cheddar can replace smoked cheddar, and ground black pepper can replace ground white pepper. Gluten-free all-purpose flour can be used as a substitute for all-purpose flour.
Dietary Notes
- These hush puppies are vegetarian-friendly but not vegan due to the eggs. They are not naturally gluten-free unless a gluten-free flour substitute is used.
Flavor Profile
- Enjoy the savory and smoky flavor with a hint of heat from the jalapenos. No sugar is added to this recipe.
Serving Suggestions
- Serve these hush puppies as an appetizer or a side dish. They pair wonderfully with Cajun dishes like gumbo, jambalaya, or fried fish.
Texture
- Experience a soft interior, thanks to the buttermilk and cream cheese, contrasted with a crisp, golden exterior.
Frying Tip
- Allow the oil temperature to return to 350°F between frying batches to ensure consistent crispiness.
Notes
These Crispy Smoky Jalapeno Cheddar Hush Puppies are a delightful appetizer or snack, featuring a tender interior and a crisp exterior with smoky cheddar and jalapeno. For the Cajun Dipping Sauce, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 6 tbsp sliced green onions, 2 tsp lemon juice, 1 tsp Cajun/Creole seasoning, and optional cayenne pepper; stir and refrigerate. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Substitutions include regular sharp cheddar for smoked cheddar, ground black pepper for white pepper, and gluten-free all-purpose flour. Ensure oil temperature returns to 350°F between batches for optimal frying. These are vegetarian-friendly but not vegan or naturally gluten-free.