- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp. salt
- 1 tsp. garlic powder
- 3 tsp. baking powder
- 2 eggs, beaten
- 1/2 cup minced onions
- 1/2 cup minced (pickled) jalapeño pepper
- buttermilk (enough to make a moist and thick batter)
Thoroughly mix all of the ingredients except for the buttermilk. Slowly add buttermilk and stir until a thick batter is formed.
You will know how much buttermilk to add by testing it with a teaspoon. You want gravity to do most of the work when you are ready to release the batter into the hot boiling oil.
(I prefer using a heavy metal pot, such as cast iron, with sides tall enough to accommodate around 3 inches of oil.)
In a metal frying pan heat the vegetable oil to 375 degrees. Drop teaspoons full of the mixture into the hot oil, one after the other, until evenly distributed about one-half inch apart (about a dozen at the time).
The pups will rise to the top. Allow them to cook until golden brown. Flip them over from time to time so they can cook on both sides evenly.
The rich taste of the buttermilk delicately tones down the bite of the jalapeño peppers without compromising the flavor of the peppers.
This is a RealCajunCooking - Pure and Simple original recipe. Enjoy!... Ahheee!