Jalapeno Hushpuppies

• 4 cups All-purpose Flour
• 1 cup Cornmeal
• 1-1/2 Tablespoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 3/4 cups Sugar
• 1/4 cups Dried Onion Powder
• 3/4 teaspoons Cajun Seasoning
• 3 cups Whole Milk
• 3 whole Eggs
• 1/4 cups Vinegar
• 1-1/2 cup Diced Pickled Jalapeno
• 2 quarts Oil, For Frying

1. In a large bowl, mix all the dry ingredients (everything on the above list through the seasonings).
2. In a smaller bowl, mix all other ingredients, except the oil. (The vinegar may curdle the milk a little - but don't worry.)
3. Add the wet ingredients to the dry mixture all at once. Stir until just blended.
4. Heat a large pot of oil to 375 degrees F. Drop the hushpuppy mix by the spoonful into the hot oil.
5. Cook for about 4-5 minutes or until golden brown. Check the first few to make sure the oil is hot enough and they aren't doughy. Scoop out of the oil and place on paper towels. Salt if needed. Repeat with the rest of the batter.

allpurpose, cornmeal, baking powder, baking soda, salt, sugar, ubc, cajun seasoning, milk, eggs, ubc, jalapeno, oil

Taken from tastykitchen.com/recipes/breads/jalapeno-hushpuppies/ (may not work)