Tex-Mex Hush Puppies
Description
Give traditional hush puppies a Tex-Mex flavor with some Pepper Jack cheese and poblano peppers. Then use buttermilk, Greek yogurt and Ranch seasoning to make a sauce to dip these tender, fluffy little puppies in. Yum!
Ingredients
Hush Puppies:
1 1/2 c. self-rising cornmeal
3/4 c. self-rising flour
1 1/2 T. sugar
1/2 c. shredded Pepper Jack cheese
1/4 c. chopped poblano pepper
1 egg, lightly beaten
1 1/2 c. buttermilk
vegetable oil
Dipping Sauce:
1/4 c. Greek yogurt
2 T. buttermilk
1 T. Ranch seasoning mix from a packet
Directions
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Hush Puppies:
In a bowl, combine cornmeal, flour, sugar, cheese and poblano pepper; add in egg and buttermilk: stir mixture just until combined. Let batter stand for at least 10 minutes.
In a Dutch oven or similar deep pot, heat 2-3 inches of vegetable oil over medium-high heat. Use a thermometer to measure temperature and allow oil to come up to 375 degrees. When oil reaches that temperature, drop batter using 2 teaspoons or a small cookie scoop. Add only 3-5 hush puppies at a time, to keep the oil temperature from dropping. Cook hush puppies for 1-2 minutes per side or until golden brown in color.
Remove hush puppies to a paper towel-lined plate to drain. Repeat with remaining batter.
Dipping sauce:
Combine all ingredients in a bowl.
Serve.
8-10 servings.