Food and Recipes Recipes Hoppin' John Hush Puppies Be the first to rate & review! A Lowcountry classic is transformed into a crispy, satisfying fritter. Make this twist on classic Hoppin' John for a fun snackable dish. By Southern Living Editors Updated on February 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Becky Luigart-Stayner Hands On Time: 40 mins Total Time: 55 mins Yield: 2 dozen Ingredients Hush Puppies Peanut oil 1 (15-oz.) can seasoned field peas and snaps, drained and rinsed (about 1 cup)* 1 cup yellow self-rising cornmeal mix 3/4 cup buttermilk 1/2 cup all-purpose flour 1/2 cup chopped country ham 1/2 cup cooked long-grain rice 1/2 cup sliced green onions, light green parts only 1 jalapeño pepper, seeded and diced 2 garlic cloves, pressed 1 teaspoon baking powder 1 teaspoon freshly ground pepper 2 large eggs, lightly beaten Tomato-Corn Relish 1 thick bacon slice 1 cup fresh corn kernels (about 1 ear) 1 garlic clove, pressed 1 (8-oz.) jar green tomato relish 2 teaspoons hot sauce 1/4 teaspoon salt Directions Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°. Meanwhile, stir together field peas and next 11 ingredients in a large bowl. Scoop pea mixture by rounded tablespoonfuls, in batches, and drop into hot oil. Fry 3 to 4 minutes or until hush puppies are golden brown. Drain on paper towels; keep warm. Serve with relish. To Make Relish: Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon. Sauté corn and garlic in hot drippings 3 minutes or until tender. Stir in tomato relish, next 2 ingredients, and bacon. Serve immediately. *1 (5-oz.) can seasoned black-eyed peas may be substituted. Rate it Print