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Green Chile Ham Hush Puppies

Nothing starts the party quite like these puppies. Crispy outside, fluffy inside, and perfectly bite sized, they make for a great appetizer. Don’t forget the Chipotle honey mustard!

Prep Time 20 MIN
Cook Time 4 MIN
Total Time 24 MIN
Serves 14 People
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Ingredients & Instructions

  • 1 1/2 cup diced Frick’s ham
  • 6 cups vegetable oil for frying
  • 1/2 cup yellow mustard
  • 1/4 cup honey
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons pureed chipotle chilies in adobo sauce
  • 2 cups flour
  • ½ cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 6 Tablespoons sugar
  • 1 teaspoon garlic salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cup buttermilk
  • 2 large eggs
  • 2 Tablespoons sliced green onion
  • ½ cup chopped canned green chiles

Step 1

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.

Step 2

In a small mixing bowl whisk together the yellow mustard, honey, mayonnaise and pureed chipotles. Place in the fridge to chill.

Step 3

In another small mixing bowl whisk together the flour, cornmeal, baking powder, sugar, garlic salt and baking soda. In a separate large mixing bowl, whisk together the buttermilk and eggs. Add the sliced green onion, diced ham, chopped green chiles and the flour mixture and stir until just combined.

Step 4

Once the oil is hot, using a small cookie scoop carefully drop balls of batter into the oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. Transfer to a paper towel lined cookie sheet and allow to drain. Serve immediately with the chilled dip.

Makes 28 hush puppies.

A Lauren Wyler of Fleur De-Lectable creation

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