Hoppin’ John Puppies
Author: 
 
Recipe Name: Hoppin’ John Puppies Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8–10 servings
Ingredients
  • Peanut or vegetable oil
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 1 cup self-rising cornmeal mix
  • ½ cup all-purpose flour
  • 1 cup chopped cooked ham
  • 2 green onions (green parts only), sliced
  • 2 garlic cloves, peeled and minced
  • 1 small jalapeño pepper, seeded and finely minced
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¾ cup buttermilk, room temperature
  • 2 eggs, room temperature
Instructions
  1. Pour the oil to a depth of 3 inches in a deep cast-iron pot. Place over medium-high heat and attach a deep fat thermometer. Bring to 350 degrees. Meanwhile, in a mixing bowl, stir together the peas, cornmeal mix, flour, ham, onions, garlic, jalapeños, baking powder, pepper and paprika. Make a well in the center and add the buttermilk and eggs. Stir just until moistened. Set aside until the oil reaches the proper temperature.
  2. Carefully drop tablespoonfuls of batter into the hot oil. Fry in batches so you don’t overcrowd the pot. Fry 4 minutes or until golden brown, turning once. Drain on a platter lined with paper towels. Serve warm.
  3. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/hush-it/