Jalapeno Hushpuppies

• Peanut oil, for frying (about 1 1/2 quarts)
• 1 1/2 cups self-rising cornmeal
• 1 cup self-rising flour
• 1/2 onion, chopped
• 1 7 -ounce can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and diced)
• 1 15 -ounce can creamed corn
• 2 large eggs, lightly beaten
• Kosher salt and freshly ground pepper
• Hot sauce, for serving (optional)

1. Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F.
2. Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended.
3. Let stand 5 minutes.
4. Working in batches, drop the batter by teaspoonfuls into the hot oil.
5. Don't overcrowd the pot; leave room for the hushpuppies to be turned.
6. Cook until golden brown, turning, about 3 minutes.
7. Remove from the oil with a slotted spoon and drain on paper towels.
8. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter.
9. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish.
10. Serve with hot sauce.
11. If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt.
12. Photograph by Con Poulos

peanut oil, cornmeal, flour, onion, jalapeno peppers, corn, eggs, kosher salt, sauce

Taken from www.foodnetwork.com/recipes/trisha-yearwood/jalapeno-hushpuppies-recipe.html (may not work)