Tennessee Style Spicy Hush Puppies With Marmalade Dip

There’s something about the satisfying crunch of a perfectly fried hush puppy that takes me right back to summer evenings at my grandmother’s. She always had a cast iron skillet bubbling with oil on the stove, ready to whip up a batch for family and friends. But her hush puppies were never quite like these Tennessee-style spicy ones. These are a little bolder, a little more daring, and paired with that sweet marmalade dip? Pure genius.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Servings: Varies (depending on size)
• Yield: Approximately 20-24 hush puppies
• Dietary Type: Not specified

Ingredients

• 1 cup yellow cornmeal
• ¾ cup self-rising flour (if you don’t have self-rising flour, you can make your own)
• 1 teaspoon salt
• ½ teaspoon sugar
• ¼ – ½ teaspoon cayenne (adjust to your desired spice level)
• ¼ – ⅓ cup Vidalia onion, finely chopped (about ½ small onion, may use other sweet onion)
• ½ jalapeño, finely chopped (or 2-3 tablespoons canned diced green chilies for less heat)
• 6 small green onions, sliced thin (or 4 larger ones)
• 1 large egg, beaten
• ¼ cup grated sharp cheddar cheese
• 1 cup buttermilk

Marmalade Dipping Sauce (Yields approximately 1 ½ cups)

• ½ cup Dijon mustard (or whole grain mustard)
• ½ cup honey
• ½ cup orange marmalade

Equipment Needed

• Deep fryer or large saucepan
• Large mixing bowl
• Measuring cups and spoons
• Two tablespoons
• Paper towels
• Whisk

Instructions

1. Preheat a deep fryer to 375°F (190°C). If you don’t have a deep fryer, you can use a large, heavy-bottomed saucepan and fill it with about 2-3 inches of oil. Ensure the oil reaches the same temperature and monitor with a thermometer.
2. In a large mixing bowl, combine the yellow cornmeal, self-rising flour, salt, sugar, and cayenne. Whisk until evenly distributed.
3. Add the finely chopped Vidalia onion, jalapeño, and sliced green onions to the dry ingredients. Mix well.
4. In a separate small bowl, lightly beat the egg. Add the beaten egg, cheddar cheese, and buttermilk to the bowl with the dry ingredients.
5. Stir all the ingredients together until the mixture becomes thick and well-combined. Be careful not to overmix, as this can result in tough hush puppies. A few lumps are okay!
6. Using two tablespoons, dip them into water to prevent sticking. Scoop up about a tablespoonful of the batter with one spoon. Use the second spoon to push the batter off into the hot oil. Work in batches to avoid overcrowding the fryer or saucepan, which will lower the oil temperature.
7. Fry the hush puppies for 3 to 4 minutes, or until they are golden brown and cooked through. Turn them occasionally to ensure even browning on all sides.
8. Remove the fried hush puppies from the oil using a slotted spoon or spider. Place them on a plate lined with paper towels to drain excess oil.
9. While the hush puppies are frying, prepare the marmalade dipping sauce. In a medium bowl, whisk together the Dijon mustard, honey, and orange marmalade until smooth and well combined.
10. Serve the hot, crispy hush puppies immediately with the marmalade dipping sauce. Enjoy!

Expert Tips & Tricks

• Spice Level: Adjust the amount of cayenne pepper to suit your taste preferences. Start with ¼ teaspoon and add more if you want a spicier kick.
• Oil Temperature: Maintaining a consistent oil temperature is crucial for achieving golden brown and crispy hush puppies. Use a thermometer to monitor the oil temperature and adjust the heat as needed.
• Batter Consistency: The batter should be thick but still somewhat pourable. If it seems too thick, add a tablespoon or two of buttermilk until you reach the desired consistency.
• Make-Ahead Prep: You can chop the vegetables and grate the cheese ahead of time to save time when you’re ready to make the batter. The dipping sauce can also be prepared in advance and stored in the refrigerator.
• Doneness Check: To ensure the hush puppies are cooked through, insert a toothpick into the center of one. If it comes out clean, they are done.
• Flavor Boost: Consider adding a pinch of garlic powder or onion powder to the batter for an extra layer of flavor.

Serving & Storage Suggestions

Serve the Tennessee-style spicy hush puppies hot and fresh with the marmalade dipping sauce for dipping. Arrange them artfully on a platter and garnish with fresh parsley or cilantro for a pop of color.

Leftover hush puppies can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result. Reheating in a microwave is not recommended, as it will make them soggy. The marmalade dipping sauce can be stored in an airtight container in the refrigerator for up to a week.

Nutritional Information

Please note that this is an estimate, and actual values may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	261 kcal	13%
Total Fat	12g	15%
Saturated Fat	5g	25%
Cholesterol	41mg	14%
Sodium	696mg	30%
Total Carbohydrate	35g	13%
Dietary Fiber	2g	7%
Sugars	19g	38%
Protein	5g	10%

Variations & Substitutions

• Gluten-Free: Substitute the self-rising flour with a gluten-free self-rising flour blend.
• Dairy-Free: Use a non-dairy milk alternative like almond milk or soy milk in place of buttermilk, and omit the cheese or use a dairy-free cheese substitute.
• Vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use a dairy-free milk and cheese substitute as mentioned above. Ensure the honey in the dipping sauce is replaced with agave or maple syrup.
• Herb Infusion: Add fresh herbs like thyme or rosemary to the batter for a more aromatic flavor.
• Cheese Variations: Experiment with different types of cheese, such as pepper jack or Monterey Jack, for a unique twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of self-rising flour?
A: If you don’t have self-rising flour, you can make your own by combining 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.

Q: How do I keep the hush puppies from getting soggy?
A: Ensure the oil temperature is hot enough (375°F) and don’t overcrowd the fryer. Drain the cooked hush puppies on paper towels to remove excess oil.

Q: Can I bake these hush puppies instead of frying them?
A: While frying yields the best texture, you can try baking them. Preheat your oven to 400°F (200°C), spray a baking sheet with cooking spray, and bake for 15-20 minutes, or until golden brown. The texture will be different, but still delicious.

Q: Can I make the batter ahead of time?
A: It’s best to fry the hush puppies immediately after mixing the batter. If you need to make the batter ahead of time, store it in the refrigerator for up to an hour. Stir well before frying.

Q: What can I serve these hush puppies with?
A: These hush puppies are delicious on their own or as a side dish with fried chicken, barbecue, or seafood. They also pair well with coleslaw, mac and cheese, and greens.

Final Thoughts

These Tennessee-style spicy hush puppies with marmalade dip are a delightful twist on a classic Southern staple. The combination of savory, spicy, and sweet flavors is sure to tantalize your taste buds and leave you craving more. Don’t be afraid to experiment with the ingredients and make them your own. Whether you’re hosting a backyard barbecue or simply looking for a comforting snack, these hush puppies are a guaranteed crowd-pleaser. So, gather your ingredients, preheat that oil, and get ready to enjoy a taste of the South! Share your creations and modifications – I’d love to know what you think.