 Today we're making some delicious fried fluffy jalapeno hush puppies jalapeno hush puppies. We're going to start with an egg. We're going to put in a quarter teaspoon of pepper. I think I'll wait until I get my cornmeal in here first. So I'm going to use a cup of cornmeal mix. This is white lily buttermilk cornmeal mix. I like to mix up my hush puppies before I start my fish. I'm putting in some chopped onions, two to three tablespoons, and we're also going to put in a couple of tablespoons of these chopped jalapenos. You can use more or less if you'd like. We're going to put in a quarter teaspoon of pepper, half to three quarter cups of buttermilk. I always add a little bit at a time, just like I do when I make biscuits, because you don't want it to be too runny and everybody's buttermilk is different, or if you've got whole buttermilk or low-fat buttermilk, and you want to make sure hush puppies up and then just let them sit at room temperature a few minutes and then the batter will kind of fluff up and that's when you can drop them. For our hush puppies, my skillet has preheated and I'm not going to put a whole lot of grease in here. This is enough to drop them. So it might smoke a little bit. We'll put a little bit of a test piece in it so we'll know when it gets hot. It'll sizzle. Most of the time when you go to restaurants and get hush puppies, they're not fresh. Now I will have to say Captain The Days has good, fresh hush puppies. They're nice and light and fluffier. A dense hush puppy just means that they mixed up their batter the day before or that morning and didn't cook them until a lot later. So I like for my hush puppies to be fresh and fluffy. You don't want to make them, you don't want to get it too hot because you want the hush puppy to get good and done on the inside. Don't turn it up to high. I've got mine on medium. This is a big eye. Taste this little one we made. You can have a couple of minutes to get nice and golden and that's what you want. See how they're fluffing up and you can tell that they're getting done on the inside and you can see that part of it's still kind of wet like batter. You would not see that if you had the oil too hot. You would have already had to flip them and they would get doughy on the inside. If you have a hush puppy, you probably didn't let them rise before you dropped them like we did or you were cooking them up too high. I think they're ready to flip. We're going to do the ones that look less white on the top because they're the ones that are the best. They're the ones that are the most done. I prefer to use a large slotted spoon when I'm frying stuff. Don't like using tongs or stuff like this or you'll smash it. The good thing about these if you're having a fish fry, these are nice and big and fat hush puppies. They're totally done. You can just get one hush puppy instead of three or four. I want to. And draw up the next back. I do my hush puppies first and then I do my fish. If you're wondering why I'm scooping them out of the spoon, it helps keep them fluffy and that way I don't mess up their fluffiness when they're going down into the grease. I want to smash them. Trying to get them off my spoon. I've got one more. Pretty much just one more hush puppy. So that one cup recipe really makes quite a few hush puppies. Always make it even a smaller recipe if you want to. And you can save your batter and fry it at the next day for supper. Just making corpons out of it if you want to. We're going to get out the rest of them. You can tell that the oil's getting a little bit warmer, but it's perfect for our fish. These are a little bit browner than the first ones. And that's normal because I didn't change the temperature in the oil dust. Break down a little bit and get hotter. There we go. Now let's try our hush puppy. I'm going to open it up and let you see the inside of that. See, it's nice and done. I don't put oil in the hush puppy mix because it absorbs plenty of oil in the skillet. This is like being in a restaurant again tonight. Thanks for watching Colored Valley Cooks, where we cook like mama did.