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5 Alarm Hush Puppies
Hot and Spicy Cajun Pups! |
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4 cups corn meal
2 cups flour
4 eggs
2 cups buttermilk
8 oz. Louisiana Hot Sauce
2 tsp. baking powder
2 tsp. baking soda
1 large onion
4 jalapeno peppers
4 habanero peppers
1 Tbls. fresh ground black pepper
2 tsp. kosher salt
1/2 cup vegetable oil
Crisco (for deep frying)
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WARNING:
Use gloves to handle the peppers and their seeds, avoid contact with face and eyes.
Take the jalapeno and habanero peppers, slice vertically and remove the seeds and the white pith. Disregard the pith only, set aside the seeds.
Finely slice the peppers.
Finely chop the onion.
Bring vegetable oil to a high heat. Saute the peppers and pepper seeds and one half the onion.
Quickly add the freshly ground black pepper, saute over high heat for about 5 mintues or until the onion is translucent. Remove from heat and allow to cool completely.
In a large mixing bowl, combine the corn meal, flour, baking powder, baking soda, salt, eggs, buttermilk and hot sauce. Blend together well.
While blending, mix in the sauteed peppers and onions AND the oil they were cooked in, continue mixing well and add the uncooked onion. You should have a heavy batter that hold its shape in a spoon.
Bring Crisco to a medium-high heat, you should have at least 6 inches of melted shortening in your pot or deep fryer. Slowly increase heat, making sure the shortening does not smoke.
Slowly add the batter, using a tablespoon or wooden cooking spoon, carefully dropping the hush puppies into the hot oil. Do this as quickly as possible.
Allow to cook until dark golden brown, turning ocassionally with a wooden spoon. Remove from heat and drain completly, let sit for 5 minutes.
Serve immediately.
May be served with tartar or cocktail sauce for dipping.
WARNING:
These are extremely hot and spicy items, not to be eaten by the faint hearted!
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Preparation Time: 30 minutes |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Martin Lebroux
Louisiana
United States |
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| This recipe has been viewed 8669 times. |
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