Juicy with fresh corn and dotted with spicy jalapeños, these hush puppies fry up light and golden—a perfect accompaniment to Slow-Cooked Collard Greens with Ham Hock Gravy (this page) and Old-Fashioned Southern Buttermilk Fried Chicken (this page).
SERVES 6 TO 8
1 CUP YELLOW CORNMEAL
1 ¼ CUPS ALL-PURPOSE FLOUR
¾ CUP FRESH CORN KERNELS (FROM ONE LARGE EAR OF CORN)
1 MEDIUM JALAPENO, SEEDED AND DICED
¼ CUP SCALLIONS, FINELY CHOPPED
3 TABLESPOONS SUGAR
2 TEASPOONS KOSHER SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
3 TABLESPOONS BACON FAT OR MELTED BUTTER
1½ TEASPOONS BAKING POWDER
2 EGGS, BEATEN
1 CUP BUTTERMILK
VEGETABLE OIL FOR FRYING
In a large mixing bowl, gently stir together all the ingredients. (Do not overmix, as this will create dense, tough hush puppies!) Cover the bowl and refrigerate for at least 4 hours (and up to one day) until the batter is thoroughly chilled.
Preheat the oven to 250 degrees F. In a wok, heat a few inches of vegetable oil to 325 degrees F, measuring with a deep-fry thermometer. Using 2 teaspoons, scoop the batter into the hot oil, 1 heaping teaspoonful at a time, taking care not to overcrowd the wok. Fry the hush puppies until golden, turning occasionally, about 2 minutes per side.
With a slotted spoon, remove the hush puppies from the hot oil and drain over paper towels. Transfer them to a baking sheet to keep warm in the oven as you fry the remaining hush puppies. Serve hot, and season lightly with salt before serving.