Description
Green Chile Hush Puppies with Garlic Aioli are crispy, golden fried cornmeal bites infused with spicy green chiles, served with a creamy, garlicky aioli for dipping. A zesty twist on a Southern classic, perfect for appetizers or side dishes.
Ingredients
Units
Scale
- 1/4 cup mayonnaise
- 1/2 tablespoon ketchup
- 1/2 teaspoon Tony’s No Salt Seasoning Blend
- 1/2 tablespoon lemon juice
- 1/3 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1 box Tony’s Crispy Creole Hush Puppy Mix
- 1 egg
- 1/3 cup milk
- 2-3 tablespoons green chile (depending on spice preference)
- 1 tablespoon honey
- Vegetable oil for frying (about 2 cups)
Instructions
- Prepare the garlic aioli by mixing mayonnaise, ketchup, Tony’s No Salt Seasoning Blend, lemon juice, chopped parsley, garlic powder, and honey in a small bowl. Set aside.
- In a medium bowl, combine the hush puppy mix, egg, milk, and green chiles to form a thick batter.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Using a spoon or small scoop, carefully drop batter into hot oil, frying in batches to avoid overcrowding.
- Fry hush puppies until golden brown and cooked through, about 3-4 minutes per batch.
- Remove hush puppies with a slotted spoon and drain on paper towels.
- Serve warm with garlic aioli for dipping.
Notes
- Adjust the amount of green chile to control the spiciness.
- Ensure oil is hot enough before frying to achieve crispiness.
- Hush puppies are best served immediately to maintain texture.
- You can make aioli a day ahead and store in the refrigerator.
- For a milder version, omit the green chiles.
Nutrition
- Serving Size: 3 hush puppies with aioli
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg