There is nothing quite like biting into warm, crispy hush puppies bursting with the zesty freshness of scallions and the smoky heat of Hatch chiles. This Irresistible Hatch Chile and Scallion Hush Puppies Recipe brings that magical Southern snack directly to your kitchen. Perfectly crunchy on the outside with a tender, flavorful center, these hush puppies elevate simple cornmeal fritters into an unforgettable treat you’ll want to share again and again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one plays a crucial role in creating the amazing texture, vibrant flavor, and delightful color that make this recipe so special. From the smoky Hatch chiles to the creamy buttermilk, every component works together to bring out the best in these hush puppies.
- Medium-Grind Cornmeal: Choose medium-grind to achieve the perfect crunchy exterior without being too coarse.
- All-Purpose Flour: Spoon and level for accuracy to maintain the right batter balance and tenderness.
- Kosher Salt: Adds essential seasoning that enhances all the other flavors.
- Baking Powder: Helps give the hush puppies their signature fluffy, airy texture.
- Baking Soda: Works alongside buttermilk to lighten the batter beautifully.
- Sugar: Just a touch to balance the savoriness and bring out subtle sweetness.
- Full-Fat Buttermilk: Provides moisture, tang, and tanginess for depth and richness.
- Large Egg: Binds ingredients and adds richness to the husky batter.
- Scallions (Thinly Sliced): Infuses a fresh, bright onion flavor and splash of green color.
- Mild Hatch Chiles (Canned): Offers smoky warmth without overpowering, perfectly complementing the scallions.
- Canola Oil: Ideal for frying – it has a high smoke point and neutral flavor.
- Flaky Sea Salt (for garnish): Sprinkled on top for a delightful crunch and final flavor boost.
How to Make Irresistible Hatch Chile and Scallion Hush Puppies Recipe
Step 1: Prepare Your Frying Oil
First things first, heat your canola oil in a deep fryer or heavy pot until it reaches 350°F (175°C). This temperature ensures golden, crispy hush puppies without absorbing excess oil. Keeping the oil hot enough is key to that perfect crunch everyone loves.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the medium-grind cornmeal, all-purpose flour, kosher salt, baking powder, baking soda, and sugar. Stir these dry ingredients thoroughly so their flavors and leavening agents are evenly distributed. This foundation is crucial for the fluffiness and texture of your hush puppies.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the full-fat buttermilk, large egg, thinly sliced scallions, and mild Hatch chiles. This mixture brings moisture, tang, and those signature flavors to life. Stir until everything is well combined but don’t overmix, as you want little bursts of scallion and chile to shine through.
Step 4: Combine Wet and Dry Mixtures
Gently pour the wet ingredients into the dry mixture. Using a spoon, stir just until combined to keep the batter light and fluffy. A slight lumpiness here is perfectly okay and helps avoid overworking the batter which can make hush puppies dense.
Step 5: Fry to Golden Perfection
Use a spoon to carefully drop spoonfuls of batter into your hot oil, frying in batches to avoid overcrowding. Each hush puppy should cook for about 3 to 4 minutes on each side or until they turn a beautiful golden brown. Once done, set them on paper towels to drain any excess oil.
Step 6: Garnish While Warm
While the hush puppies are still warm, sprinkle them with flaky sea salt. This simple finishing touch adds just enough crunch and flavor contrast to bring out the best in every bite.
How to Serve Irresistible Hatch Chile and Scallion Hush Puppies Recipe
Garnishes
To really elevate your presentation, serve with a sprinkle of fresh chopped scallions or a tiny smear of creamy aioli on the side. A pinch of smoked paprika or a drizzle of honey butter can add a lovely dimension too, especially if you want to play up the Southern flair.
Side Dishes
These hush puppies make a fantastic companion to tangy cole slaw, crisp fried catfish, or a bright, fresh garden salad. Their crispy, spicy nature pairs beautifully with cool, refreshing sides that provide balance and variety to the meal.
Creative Ways to Present
Try serving your Irresistible Hatch Chile and Scallion Hush Puppies Recipe in mini sandwich form with a dollop of spicy remoulade or alongside a bowl of chili for dipping. They also shine as appetizers at parties when served on a rustic wooden board, garnished with fresh herbs and dipping sauces.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The hush puppies may lose a bit of their crispiness but will still hold their wonderful flavor. To regain some crunch, reheat them properly as described below.
Freezing
You can freeze leftover hush puppies by placing them on a parchment-lined tray until firm, then transferring them to a freezer-safe bag. They keep well for up to 1 month and are perfect for quick snacks or unexpected guests.
Reheating
To bring back their signature crisp, reheat frozen or refrigerated hush puppies in a 375°F oven for about 10 minutes or until heated through and crispy again. Avoid microwaving as it tends to make them soggy.
FAQs
Can I use fresh Hatch chiles instead of canned?
Absolutely! Fresh Hatch chiles will add an even smokier, brighter flavor. Just roast and finely chop them before adding, and adjust quantity to your preferred spice level.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This will mimic the acidity needed for the hush puppies to rise and stay fluffy.
Are these hush puppies very spicy?
They offer a pleasant mild heat thanks to the mild Hatch chiles. If you want to turn up the heat, use a hotter variety of chiles or add a pinch of cayenne pepper to the batter.
Can I bake these instead of frying?
While frying gives you the most authentic crispiness, you can bake the batter in mini muffin tins at 400°F for about 15-20 minutes. The texture will be different but still tasty!
How do I know when the oil is hot enough for frying?
Use a thermometer to maintain 350°F for best results. If you don’t have one, drop a small spoonful of batter into the oil—if it sizzles and floats to the surface quickly, the oil is ready.
Final Thoughts
This Irresistible Hatch Chile and Scallion Hush Puppies Recipe is pure comfort wrapped in a crispy golden crust. It’s one of those snacks you’ll find yourself making over and over, whether for a casual get-together or a special treat. I can’t wait for you to experience the delightful balance of smoky heat and fresh scallion that makes these hush puppies truly unforgettable. Give it a try, and watch this simple Southern classic become a favorite in your kitchen!