Make these Hatch Chile Hush Puppies for your next fish fry. This recipe was developed on behalf of United Supermarkets.
Hatch chile season is a highlight every late summer. I wait each year for the freshly roasted peppers to appear at my local United Supermarket, and when they do I buy a big bag. Roasted Hatch chiles are versatile — they brighten salsas and guacamole, lift tacos and sandwiches, and add a smoky, mildly spicy note when folded into batters. In this recipe, chopped roasted Hatch chiles are stirred into a cornmeal batter to make golden hush puppies that are perfect beside fried fish, barbecued meats, or even served warm as a snack.
If you ever have more roasted Hatch chiles than you can use right away, freeze them. Frozen roasted chiles hold their flavor well and are easy to pull from the freezer for recipes throughout the year. A bag of roasted Hatch chiles in the freezer means you can add that distinctive flavor to countless dishes without the rush to use them immediately.
These hush puppies are wonderfully adaptable. Serve them with a classic fish fry, tuck them into a sausage wrap, or offer them as an appetizer with a creamy dipping sauce. When I served these to family, the kids tried them and immediately asked for more. We usually avoid a lot of fried food, but when we do indulge it needs to be worth it — crisp on the outside, tender inside, and loaded with flavor.
Hatch chile season typically runs from August into September, so there’s a limited window each year to find freshly roasted chiles in stores. If you’re lucky enough to get a bag this season, these hush puppies are a fast and rewarding way to showcase that roasted Hatch flavor. I’m already thinking about ways to make a baked version for a lighter option on future fish nights.
ENJOY ~ Meagan
Hatch Chile Hush Puppies
Yield: 12–15 balls
Prep Time: 5 minutes
Cook Time: 3 minutes per batch
Total Time: About 15–20 minutes including resting and frying
Ingredients
- 1 cup self-rising yellow cornmeal mix
- 3/4 cup self-rising flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped roasted Hatch chile peppers
- 2 large eggs, beaten
- 1/2 teaspoon minced garlic
- 1 cup buttermilk
- 2 tablespoons chopped green onions
Instructions
1. In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir until evenly blended.
2. Add the chopped Hatch chiles, beaten eggs, minced garlic, buttermilk, and chopped green onions. Stir gently until the batter is combined. Let the batter rest for about 15 minutes to hydrate the cornmeal and thicken slightly.
3. Heat a large Dutch oven or heavy skillet with about 2 inches of vegetable oil over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately; aim for roughly 350–375°F (175–190°C) if you use a thermometer.
4. Using a spoon or small scoop, drop rounded spoonfuls of batter into the hot oil, taking care not to overcrowd the pan. Fry for 2–3 minutes, turning once or twice so the hush puppies brown evenly to a deep golden color.
5. Remove cooked hush puppies with a slotted spoon and drain on a paper towel–lined baking sheet. Serve warm.
Tips and Serving Suggestions
– For even frying, keep the oil temperature steady. If the oil gets too cool, the hush puppies will absorb more oil and become greasy; if it’s too hot they may brown too quickly without cooking through.
– These hush puppies pair beautifully with tartar sauce, a simple remoulade, or a creamy cilantro-lime dip. They also make a tasty side for fried or grilled fish, roasted vegetables, or smoked sausages.
– If you prefer a lighter method, try baking spoonfuls of batter on a greased baking sheet at 400°F (200°C) until golden; they will be different in texture but still flavorful. Experiment to find the method you like best.
More Hatch Chile Recipes:
- Hatch Chile Cheese Bread
- Hatch Chile Cornbread Waffles
Disclosure: This is a sponsored post on behalf of United Supermarkets. All opinions are my own, and I appreciate your support of the brands and companies we enjoy.
