Food and Recipes Recipes Pêche Hush Puppies Be the first to rate & review! Try this deep-fried side dish at your next fish fry. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Liz Bodet of EFG & Associates Chef Nicole Mills of Pêche Seafood Grill in New Orleans shares her hush puppies recipe. These fried treats are crispy on the outside and full of flavorful vegetables on the inside. They're the perfect side dish for your fish fry during Lent. Ingredients Vegetable Base 1 onion, diced 2 jalapeño peppers, seeded 2 bunches green onion 4 tablespoons parsley Wet Ingredients 1 ½ cups milk 2 eggs, beaten Dry Mixture 2 cups cornmeal 1 cup flour 2 tablespoons sugar 2 tablespoons baking powder 1 teaspoon salt 2 teaspoons dried thyme ½ teaspoon cayenne Directions Puree vegetables in a Cuisinart or food processor. Add the vegetable puree to the wet mix. Pour wet mix into thoroughly combined dry ingredients. Use a 1-oz. scoop or a spoon to pour into 325ºF vegetable oil and fry until dark brown. Rate it Print