Hoppin' John Hush Puppies

Southern Living
Hoppin' John Hush PuppiesRecipe
Photo: Becky Luigart-Stayner; Styling: Annette Joseph
A Lowcountry classic is transformed into a crispy, satisfying fritter.
Makes about 2 dozen


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Peanut oil
1 (15-oz.) can seasoned field peas and snaps, drained and rinsed (about 1 cup)*
1 cup yellow self-rising cornmeal mix
3/4 cup buttermilk
1/2 cup all-purpose flour
1/2 cup chopped country ham
1/2 cup cooked long-grain rice
1/2 cup sliced green onions, light green parts only
1 jalapeño pepper, seeded and diced
2 garlic cloves, pressed
1 teaspoon baking powder
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten


Hands-on: 40 Minutes
Total: 55 Minutes

1. Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°.

2. Meanwhile, stir together field peas and next 11 ingredients in a large bowl.

3. Scoop pea mixture by rounded tablespoonfuls, in batches, and drop into hot oil. Fry 3 to 4 minutes or until hush puppies are golden brown. Drain on paper towels; keep warm. Serve with relish.

*1 (15.5-oz.) can seasoned black-eyed peas may be substituted.

Created date

March 2012