Ingredients
Units
Scale
- 6 cups peanut or vegetable oil
- 1 1/2 cups cornmeal (not coarse)
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 small onion, diced
- 1 large (or 2 small) jalapeños
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 cup Chobani plain yogurt
- 2-3 Tbsp orange juice concentrate
- 1-2 Tbsp honey
Instructions
- Heat the oil in a heavy pot to 350F.
- Combine the cornmeal, flour, baking soda, baking powder, and salt. Mix to combine, then add the onion and jalapeño.
- In a small bowl, stir the egg and buttermilk together before adding to the dry mixture. Mix until blended.
- When the oil is hot, drop the batter 1 Tbsp at a time into the hot oil. Cook for 2-3 minutes total, turning as needed to evenly brown the hush puppies. Drain on paper towels.
- Combine the yogurt, orange juice concentrate, and honey until smooth.
- Serve the hush puppies hot with the dipping sauce.