- 3-5 cups vegetable oil, for frying
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup frozen corn, thawed and drained
- 1/4 cup grated yellow onion (with juice)
- 1 large egg plus 1 yolk
- 1 (4-ounce) can diced green chiles, drained
- 1/2 tablespoon green hot sauce, such as Tabasco
- 1/2 teaspoon lemon juice
- 1¼ cup plain yellow cornmeal
- 1 cup all-purpose flour
- 1/2 tablespoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon baking soda
These fluffy, flavorful fritters satisfy my craving for fried foods every time. The green chiles are mild but contribute just enough subtle heat.
Technique tip: Use a thermometer for deep frying! Since this recipe calls for frying the hushpuppies in batches, you will need to know when the oil has come back up to temperature, so you don't end up with soggy oil-laden pups (or blackened ones!).
Swap option: If all you have is canned corn, give it a good rinse and drain it well before adding to the recipe in place of frozen corn.
Special equipment: Candy thermometer.
Pour the vegetable oil to a depth of 2 inches in a large heavy skillet or Dutch oven and heat over high heat until the oil reaches 375°F on a candy thermometer.2.
Whisk together the milk, cream, corn, onion, eggs, green chiles, hot sauce, and lemon juice in a bowl.3.
Stir together the cornmeal, flour, salt, baking powder, sugar and baking soda in another medium bowl until evenly incorporated. Fold the corn mixture into the dry ingredients.4.
Using a small (2 tablespoon) ice cream scoop, scoop and drop the corn batter into the hot oil in batches. Fry the hushpuppies until golden, about 2 minutes. Stir the batter remaining in the bowl between batches. Drain the hushpuppies on a plate lined with paper towels and blot them with more paper towels on top. Serve immediately.