Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 3 hush puppies with aioli
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
