Simple Hatch Chile Hush Puppies

I’ve always been a sucker for anything that comes out of a fryer. There’s just something about that crispy outside and fluffy inside that gets me every time. But regular hush puppies can be a little boring after a while. That’s when I discovered hatch chiles.

These little green peppers pack just the right amount of heat without making your mouth feel like it’s on fire. They add this smoky, earthy flavor that makes everything better. When I first tried adding them to my hush puppy batter, I knew I’d found something special.

The best part? You can make these as spicy or as mild as you want. Use fresh hatch chiles if you can find them, or frozen ones work just fine. Either way, you’re going to end up with hush puppies that are way more interesting than the plain ones you get at most seafood restaurants.

What Kind of Hatch Chiles Should I Use?

Fresh roasted hatch chiles are definitely the way to go if you can get your hands on them during hatch chile season, which typically runs from late summer through early fall. You’ll want to roast them yourself over an open flame or under the broiler until the skin is charred, then peel off the skin and remove the seeds before dicing. If fresh hatch chiles aren’t available, a small can of diced hatch chiles works perfectly fine and saves you time too. The heat level can vary quite a bit with hatch chiles, so taste a small piece first to gauge how spicy your batch is – you can always add more if you want extra kick in your hush puppies.

Options for Substitutions

These hush puppies are pretty forgiving when it comes to swapping ingredients:

• Hatch chiles: Can’t find hatch chiles? No worries! Use poblano peppers, Anaheim chiles, or even green bell peppers for a milder option. If you want more heat, try serrano peppers but use less since they pack more punch.
• White whole wheat flour: Regular all-purpose flour works perfectly fine here. You can also try half cornmeal and half flour if you want a more corn-forward flavor.
• Peanut oil: Any neutral oil with a high smoke point will work – vegetable oil, canola oil, or even avocado oil are great choices for frying.
• Greek yogurt or mayo: For the dipping sauce, you can use either one or mix them together. Sour cream also works well as a substitute.
• Jalapeños: If you’re not into spice, skip the jalapeños entirely or use mild green chiles. For more heat, leave some seeds in or add a pinch of red pepper flakes.
• Milk: Buttermilk actually makes these even better and adds a nice tang, but regular milk or even plant-based milk will work just fine.

Watch Out for These Mistakes While Frying

The biggest mistake when making hush puppies is not maintaining the right oil temperature – if it’s too hot (over 375°F), your hush puppies will burn on the outside while staying raw inside, and if it’s too cool (under 350°F), they’ll absorb too much oil and become greasy. Use a candy thermometer to keep your oil steady between 350-375°F, and don’t overcrowd the pot since adding too many at once will drop the temperature quickly. Another common error is overmixing the batter, which creates tough, dense hush puppies instead of light and fluffy ones – just stir until the ingredients are barely combined, even if the batter looks a bit lumpy. Finally, make sure to drain your roasted hatch chiles well and pat them dry with paper towels before adding them to the batter, as excess moisture can make your hush puppies fall apart in the oil.

What to Serve With Hatch Chile Hush Puppies?

These spicy little bites are perfect alongside barbecue favorites like pulled pork, brisket, or grilled chicken – the cornmeal coating and chile heat complement smoky meats really well. I love serving them with a big bowl of chili or hearty soup since they’re great for soaking up all those flavors. They also make an awesome appetizer for game day or backyard gatherings, especially when you set out that creamy jalapeño dipping sauce that comes with the recipe. For a lighter meal, try pairing them with a crisp coleslaw or mixed green salad to balance out the richness of the fried hush puppies.

Storage Instructions

Keep Fresh: Store your leftover hush puppies in an airtight container in the fridge for up to 3 days. They’re best eaten fresh, but they’ll still be good the next day! The cilantro lime dipping sauce should be kept in a separate container and will stay fresh for about 4-5 days in the refrigerator.

Freeze: You can freeze cooked hush puppies for up to 2 months in a freezer-safe bag or container. I like to freeze them in single layers first, then transfer to bags so they don’t stick together. The dipping sauce doesn’t freeze well, so I’d recommend making that fresh when you’re ready to serve.

Crisp Up: To bring back that crispy exterior, pop them in a 350°F oven for about 5-8 minutes, or use an air fryer at 375°F for 3-4 minutes. You can also reheat them in a skillet with a little oil over medium heat. They won’t be quite as crispy as fresh, but they’ll still taste great!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 50-60 g
• Fat: 90-100 g
• Carbohydrates: 250-270 g

Ingredients

For the hush puppies:

• 1 1/2 cups cornmeal
• 1 1/4 cups white whole wheat flour
• 1 tsp fine sea salt
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp cayenne pepper
• Pinch ground black pepper
• 3 large eggs, beaten
• 1 1/2 cups milk
• 1/2 cup diced yellow onion
• 1/2 jalapeño, seeds out, diced
• 2 garlic cloves, minced
• 3 roasted hatch chiles, diced, seeds removed (or 1 small can)
• 1/4 cup oil (peanut oil recommended) plus additional for frying

For the dipping sauce:

• 1/2 cup mayonnaise or plain greek yogurt
• 1 small jalapeño, finely chopped
• 2 tbsp lemon juice (from 1 lemon)
• 2 tbsp chopped cilantro leaves
• 2 tbsp sliced green onion
• Pinch fine sea salt
• Pinch ground black pepper

Step 1: Prepare the Dry Ingredients

• 1 1/2 cups cornmeal
• 1 1/4 cups white whole wheat flour
• 1 tsp fine sea salt
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp cayenne pepper
• pinch ground black pepper

In a large mixing bowl, combine the cornmeal, white whole wheat flour, fine sea salt, baking powder, baking soda, cayenne pepper, and a pinch of ground black pepper.

Stir well until all dry ingredients are thoroughly mixed.

Step 2: Combine Wet Ingredients and Make Batter

• 3 large eggs, beaten
• 1 1/2 cups milk
• 1/4 cup oil (peanut oil recommended)
• 1/2 cup diced yellow onion
• 1/2 jalapeño, seeds out, diced
• 2 garlic cloves, minced
• 3 roasted hatch chiles, diced, seeds removed (or 1 small can)

In a separate bowl, beat the eggs.

Add the milk and 1/4 cup oil to the eggs and mix well.

Pour this mixture into the bowl with the dry ingredients.

Stir until just combined.

Next, fold in the diced yellow onion, diced jalapeño, minced garlic, and diced roasted hatch chiles.

Mix until all ingredients are evenly distributed, but do not overmix.

I always recommend using peanut oil for a subtle nutty flavor, but any neutral oil will work.

Step 3: Form Hush Puppy Batter Balls

• hush puppy batter (from Step 2)

Using a spoon or your hands, scoop or roll the finished hush puppy batter (from Step 2) into 1-inch balls.

Set aside on a tray or plate while preparing the oil.

Step 4: Fry the Hush Puppies

• additional oil for frying
• hush puppy batter balls (from Step 3)

In a large Dutch oven or a deep skillet with high sides, pour in additional oil to create at least 3 inches of depth.

Heat the oil over medium-high heat until it reaches 350°F.

Carefully add the hush puppy balls in batches, being cautious not to overcrowd the pot.

Fry each batch for about 2-3 minutes, turning once during cooking so both sides are golden and crisp.

I always use a thermometer to check oil temperature for best results.

Step 5: Drain and Cool the Hush Puppies

Once golden brown and cooked through, use a slotted spoon to remove the hush puppies from the oil.

Place them on a cooling rack fitted over paper towels to drain excess oil.

Allow to cool slightly before serving.

Step 6: Alternative: Bake the Hush Puppies

• hush puppy batter (from Step 2)
• additional oil (for greasing muffin tins)

For a baked version, grease mini muffin tins and pour the hush puppy batter (from Step 2) into them, filling each cavity about two-thirds full.

Bake in a preheated oven at 350°F for approximately 8 minutes, or until the tops are golden and the insides are cooked through.

Baked hush puppies are a great lighter option—I like to serve both fried and baked at parties for variety.

Step 7: Make the Jalapeño Cilantro Dipping Sauce

• 1/2 cup mayonnaise or plain Greek yogurt
• 1 small jalapeño, finely chopped
• 2 tbsp lemon juice (from 1 lemon)
• 2 tbsp chopped cilantro leaves
• 2 tbsp sliced green onion
• pinch fine sea salt
• pinch ground black pepper

In a small bowl, mix together the mayonnaise or plain Greek yogurt, finely chopped jalapeño, lemon juice, chopped cilantro leaves, sliced green onion, and a pinch of fine sea salt and ground black pepper.

Stir well to combine and chill in the fridge until ready to serve.

I like to use Greek yogurt for a tangier, lighter sauce.