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Hatch Chile Hush Puppies

Hatch chile hush puppies are crispy on the outside and soft and fluffy on the inside with a spicy green chile kick! They're perfect for a summer fish fry and can be fried or baked. (vegetarian, gluten-free option)

Ingredients

Scale
  • 1 1/2 cups cornmeal
  • 1 1/4 cup flour (I use white whole wheat)
  • 1 tsp fine sea salt
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp cayenne pepper
  • Pinch black pepper
  • 3 large eggs, beaten
  • 1 1/2 cups milk
  • 1/2 cup onion, diced
  • 1/2 jalapeño, seeds removed and diced
  • 2 cloves garlic, minced
  • 3 hatch chiles, roasted, seeds removed and diced (or 1 small can)
  • oil for frying (I use peanut oil)

For the Tartar Sauce:

  • 1/2 cup mayo or plain Greek yogurt
  • 1 small jalapeño, diced
  • juice from 1 lemon, about 2 tbsp
  • 2 tbsp cilantro leaves, chopped
  • 2 tbsp green onion, chopped
  • pinch fine sea salt
  • pinch black pepper

Instructions

For the hush puppies:

  1. Stir together dry ingredients in a large bowl. Stir in beaten eggs and milk.
  2. Add onion, jalapeño, garlic and chiles and stir to combine.
  3. Scoop or roll the batter into 1-inch balls.
  4. Heat at least 3 inches of oil to 350°F in a large dutch oven or skillet with high sides.
  5. Working in batches, fry hush puppies in at least 3 inches of oil heated to 350°F until cooked through, about 2-3 minutes, turning once while cooking to brown both sides.
  6. Use a slotted spoon to remove hush puppies from the oil and place on a cooling rack with paper towels underneath to drain.

If baking:

  1. Make batter as instructed above, adding 1/4 cup oil with the milk and eggs.
  2. Pour batter into greased mini muffin tins.
  3. Bake at 350°F until golden and insides are cooked through, about 8 minutes.

For the Tartar Sauce:

  1. Stir together all ingredients and chill until ready to serve.

Notes

  • For gluten-free, use your favorite gluten-free cup-for-cup flour.
  • For dairy-free, you can use club soda or seltzer water in place of milk.
  • Keep hush puppies warm in the oven on the warm setting or as low as it will go while you fry the remaining hush puppies.
  • Get the oil hot before frying. Use a thermometer to measure the temperature. Too-hot oil will burn the outsides before the insides get fully cooked, while too-cold oil will saturate the hush puppies with oil and turn them soggy.
  • Don't over-crowd the pan. Trying to cook too many at once will cause the oil to get too cold.

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