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Pickled Jalapeño Hushpuppies

I recently finished making a batch of my homemade pickled jalapeño peppers, and I wanted to show how to use them in a quick tapa recipe.

These hushpuppies are simple to make for a delicious snack or side dish that would pair perfectly with my ancho-marinated roasted chicken recipe. You may also want to serve them with your favorite southern fried chicken recipe, or with bbq pulled pork.

For the hot honey, I use my ancho marinade combined with raw honey and lemon juice. Try using your favorite hot sauce as a substitute, Tabasco would be a great alternative with a spicier kick. Happy cooking!


Chef notes:

Try adding cheddar cheese to the batter for cheesy hushpuppies.


Specialty equipment:

Deep fryer

¾ oz ice cream scoop


Hot honey

¼ cup honey

1 tbsp ancho marinade

Juice of half a lemon


Hushpuppies

¾ cup gluten-free flour; all-purpose flour will also work

½ cup cornmeal

2 tsp baking powder

½ tsp hot smoked paprika

½ tsp salt


1 egg

2 tbsp light golden brown sugar

½ cup + 1 tbsp salted butter, melted but not hot


¾ cup corn kernels

¼ cup green onion, chopped

¼ cup pickled jalapeño peppers, chopped

1 fresh jalapeño pepper, sliced thin


For the hot honey

  • Combine the ingredients in a bowl and set aside.

For the hushpuppies

  • Preheat a deep fryer to 350°F.

  • In a large mixing bowl, combine the flour, cornmeal, baking powder, paprika, and salt. Set aside.

  • In a separate mixing bowl, whisk the egg and sugar until the sugar is dissolved.

  • Whisk the melted butter into the egg mix.

  • Make a well in the dry ingredients and add the egg mixture to the bowl. Whisk to combine.

  • Use a spatula and fold in the corn, green onion, and pickled peppers. Let stand for 10 minutes.

  • Using a ¾ oz ice cream scoop, gently drop balls of dough into the fryer and cook until dark golden brown. Do this in batches to prevent the oil from cooling and your hushpuppies from becoming greasy.

  • Remove them from the fryer onto a towel or cooling rack, sprinkle with salt, garnish with the fresh jalapeño, and serve with the hot honey for dipping.

©chefalisonbiebs

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