Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Jalapeño Cheese Hush Puppies

I decided to make the jalapeño cheese hush puppies from “Cooking with Miss Quad: Live, Laugh, Love, and Eat.” I prepared them as described, except I fried them in canola oil. I liked using jalapeno peppers from the local farmers market. It added a nice freshness. I didn’t have a small ice cream scoop, so I formed a ball with a tablespoon – works just fine.

I loved this recipe. My puppies turned out big, deformed and delicious. I cooked most of them a light golden while others were darker. I preferred both because they had a crispy coating and a moist middle. They also had a great flavor, but not enough heat for my taste. I still recommend trying. It’s a step-up from traditional hush puppies. Plus, they paired well with turkey chili.

Makes 4 servings

INGREDIENTS
peanut or grapeseed oil for deep-frying
1 large egg
1 cup each buttermilk, yellow cornmeal, and shredded sharp cheddar cheese
3/4 cup all-purpose flour
1 teaspoon each baking powder and kosher salt
1 tablespoon sugar
1/4 cup diced scallions (about 4 scallions)
1 small jalapeño pepper, seeded and minced

PREPARATION
1. Heat the oil in a deep-fryer or large, heavy pot to 375°F.

2. Combine all the remaining ingredients in a large bowl. Use an ice-cream scoop to form balls of batter.

3. In batches of three or four at a time, place the balls into the hot oil.

4. Fry for 4 to 5 minutes, until golden brown, flipping to make sure they cook evenly. Drain on paper towels.

 

Recipe recreated by Rekaya Gibson from “Cooking with Miss Quad: Live, Laugh, Love and Eat.” Check out her Book Grub review to learn more about the book.

This article contains an affiliate link. Please see our disclosure for more information

appetizerside dishes
Share this recipe
  17    
17
Shares
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • under Etiquette Etiquette in Public Places
  • LaTocha Scott-Bivens - Xcape’s and vegan enthusiast
    under Food & Drink Why Xcape’s LaTocha Scott-Bivens Wants to “Veganize” Your Menu
  • Soul Food Restaurants by Felicia owners Joselino Neto Lima de Barros, Feliciana de Ceita Neto de Lima and Jose Feliciano Lima de Barros
    under Black Chefs , Food & Drink A Mother’s Dream Inspires Soul Food Restaurant by Felicia in Lisbon

Related Recipes

Loading...
Creole Salmon and Pineapple Skewers

Creole Salmon and Pineapple Skewers

Appetizers, Entrées
Fall of the Bone Ribs with Memphis BBQ Sauce

Fall of the Bone Ribs with Memphis BBQ Sauce

Appetizers, Entrées
Cauliflower Fried Rice by Jessica Randhawa

Cauliflower Fried Rice

Entrées, Sides

Bacon Wrapped Burger

Appetizers, Entrées, Snacks

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!