These Hatch Chile-and-Scallion Hush Puppies Are Delightful

Honestly, these are some of the lightest, crunchiest, most flavorful hush puppies we've ever had.

To keep them crispy (and make sure they're not oily) you'll want to make sure the oil is hot enough. An accurate thermometer (or an electric deep fryer that keeps the oil at the right temperature) will help immensely.

Yields: 2 dozen

Prep Time: 30 mins

Total Time: 40 mins

Ingredients

• 1 1/2 c.

  medium-grind cornmeal

• 1/2 c.

  all-purpose flour, spooned and leveled

• 1 1/2 tsp.

  kosher salt

• 1 1/2 tsp.

  baking powder

• 1/2 tsp.

  baking soda

• 1/2 tsp.

  sugar

• 1 c.

  full-fat buttermilk

• 1

  large egg

• 2

  scallions, thinly sliced

• 1

  (4-ounce) can mild hatch chiles

• 6 c.

  canola oil

• Flaky sea salt, for garnish

Directions

1. Whisk together cornmeal, flour, kosher salt, baking powder, baking soda, and sugar in a bowl. Whisk together buttermilk, egg, scallions, and chiles in a second bowl. Add wet ingredients to dry ingredients and stir to combine. Let sit 10 minutes.

2. Place a wire rack in a rimmed baking sheet. Heat oil in a large pot, with a deep-fry thermometer attached, to 350°F to 360°F. Working in batches, scoop batter, by heaping tablespoons, into oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to prepared baking sheet. Garnish with flaky sea salt.

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