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)
- Author: Kaleigh
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 25 hush puppies 1x
- Category: side dish
- Method: fried
- Cuisine: Southern
- 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
For the hush puppies:
- Stir together dry ingredients in a large bowl. Stir in beaten eggs and milk.
- Add onion, jalapeño, garlic and chiles and stir to combine.
- Scoop or roll the batter into 1-inch balls.
- Heat at least 3 inches of oil to 350°F in a large dutch oven or skillet with high sides.
- 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.
- Use a slotted spoon to remove hush puppies from the oil and place on a cooling rack with paper towels underneath to drain.
- Make batter as instructed above, adding 1/4 cup oil with the milk and eggs.
- Pour batter into greased mini muffin tins.
- Bake at 350°F until golden and insides are cooked through, about 8 minutes.
For the Tartar Sauce:
- Stir together all ingredients and chill until ready to serve.
- 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.
Keywords: green chile hush puppies, baked hush puppy recipe, hatch chile hush puppies