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

Steps

1. Hush Puppies:
2. 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.
3. 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.