Jalapeno Pineapple Hushpuppies
A little bit sweet. A little bit spicy. These Jalapeno Pineapple Hushpuppies are a fun twist on the classic seafood side dish!
Servings: 8 servings
Calories: 267kcal
Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- 3½ tsp baking powder
- 1 tsp salt
- 1½ Tbsp granulated sugar
- ¾ cup diced yellow onions
- ½ cup finely diced pineapples canned pineapple tidbits can be substituted
- 2 jalapeño peppers seeds and ribs removed, diced
- 1 large egg lightly beaten
- 1¼ cups buttermilk
- canola or vegetable oil for frying
- kosher salt or flaked sea salt for serving
- chopped green onions for serving
Instructions
- Using a large bowl, add cornmeal, flour, baking powder, salt and sugar; stir until well combined.
- Add onions, pineapples, jalapenos, egg and buttermilk; stir until well combined.
- Using a deep fryer, heavy-bottomed skillet or a large Dutch oven, heat the canola or vegetable oil to 375°F. Oil should be ~2-3” deep. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it bubbles up and turns brown quickly, then the oil is ready.)
- Using a large spoon (I used an ice cream scoop), drop 2-3 tablespoons of batter into oil. (Tip: Fry these hush puppies in batches to avoid overcrowding pan.)
- Fry until golden brown (~1-2 minutes per side).
- Using a metal slotted spoon or spider, remove hush puppies from the oil and let drain on paper towel-lined plate or brown paper bags.
- Salt lightly and sprinkle with chopped green onions before serving.
Nutrition
Calories: 267kcal | Carbohydrates: 50g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 342mg | Potassium: 429mg | Fiber: 5g | Sugar: 8g | Vitamin A: 137IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 2mg
