I enjoy making this recipe because it’s quick, easy, and full of flavor. The hush puppies come out light and crunchy every time, while the garlic aioli adds a cool, tangy contrast that elevates the dish. I also like how customizable it is—I can make it spicier by adding more green chiles or tone it down for a crowd. It’s a fun twist on a classic Southern comfort food that never fails to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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)
Directions
I start by preparing the garlic aioli. I mix mayonnaise, ketchup, Tony’s No Salt Seasoning Blend, lemon juice, parsley, garlic powder, and honey in a small bowl, then set it aside to let the flavors blend.
Next, I combine the hush puppy mix, egg, milk, and green chiles in a medium bowl to create a thick batter. I make sure the mixture is smooth but still thick enough to hold its shape when dropped into the oil.
I heat about two cups of vegetable oil in a deep skillet or fryer to 350°F (175°C). Using a small scoop or spoon, I carefully drop spoonfuls of batter into the hot oil, frying in batches so the pan doesn’t get overcrowded.
Each batch takes about 3–4 minutes to turn perfectly golden brown. Once they’re done, I use a slotted spoon to remove the hush puppies and let them drain on paper towels.
Finally, I serve them warm with the garlic aioli for dipping—it’s the best part!
Servings and Timing
This recipe makes about 12–15 hush puppies, serving roughly 4 people. The prep time is 10 minutes, cook time is 15 minutes, for a total of 25 minutes.
Variations
Sometimes I like to switch things up by adding diced jalapeños or shredded cheddar cheese to the batter for extra flavor. If I want a smokier taste, I use roasted green chiles. For a lighter version, I bake the hush puppies in a mini muffin tin instead of frying them. And if I’m serving a crowd, I double the aioli—it always disappears fast.
Storage/Reheating
I store leftover hush puppies in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes until crisp again. I keep the aioli chilled separately and stir it before serving. These hush puppies also freeze well—just reheat directly from frozen in the oven.
FAQs
How spicy are these hush puppies?
They’re mildly spicy, but I can adjust the heat by adding more or fewer green chiles.
Can I use canned green chiles?
Yes, I often use canned diced green chiles—they work perfectly and save time.
What oil is best for frying hush puppies?
I prefer using vegetable or canola oil because they have high smoke points and neutral flavors.
Can I make them gluten-free?
Yes, I can substitute a gluten-free hush puppy mix or use gluten-free cornmeal and flour.
How do I know when the oil is hot enough?
I check that the oil reaches 350°F (175°C) using a thermometer or drop a bit of batter—it should sizzle immediately.
Can I prepare the batter ahead of time?
I like to mix the dry ingredients ahead, but I add the wet ingredients just before frying to keep the batter fresh.
What can I serve with hush puppies?
I often serve them with fried fish, coleslaw, or barbecue—they pair well with Southern dishes.
How can I make the aioli spicier?
I add a little cayenne pepper or extra green chile to the aioli for a kick.
Can I air fry these hush puppies?
Yes, I can air fry them at 375°F (190°C) for about 10–12 minutes, flipping halfway through for even browning.
Can I make the aioli dairy-free?
Absolutely, I use dairy-free mayonnaise to make it suitable for a dairy-free diet.
Conclusion
I love how these Green Chile Hush Puppies with Garlic Aioli bring together Southern charm and a hint of spice in every bite. They’re crisp on the outside, tender inside, and perfectly complemented by the creamy aioli. Whether I’m hosting a party or just craving a comforting snack, this recipe never disappoints—it’s a guaranteed crowd-pleaser every time.
Golden, crispy Southern-style hush puppies infused with spicy green chiles and served with a creamy garlic aioli for a flavorful appetizer or side dish.
Ingredients
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 tablespoon honey
1 box Tony’s Crispy Creole Hush Puppy Mix
1 egg
1/3 cup milk
2–3 tablespoons chopped green chile (to taste)
2 cups vegetable oil for frying
Instructions
In a small bowl, combine mayonnaise, ketchup, Tony’s No Salt Seasoning Blend, lemon juice, parsley, garlic powder, and honey to make the garlic aioli. Mix well and set aside.
In a medium bowl, stir together the hush puppy mix, egg, milk, and green chiles until a thick batter forms.
Heat about 2 cups of vegetable oil in a deep skillet or fryer to 350°F (175°C).
Drop spoonfuls of batter carefully into the hot oil, frying in batches to avoid overcrowding.
Fry each batch for 3–4 minutes, or until golden brown and crisp.
Remove hush puppies with a slotted spoon and drain on paper towels.
Serve warm with the prepared garlic aioli for dipping.
Notes
Adjust the spice level by increasing or decreasing the amount of green chiles.
Use roasted or canned diced green chiles for convenience.
Try adding shredded cheddar cheese or diced jalapeños for variation.
To reheat, bake at 350°F (175°C) for 10 minutes until crisp.
Can be air-fried at 375°F (190°C) for 10–12 minutes, flipping halfway through.
