Jalapeño Hush Puppies

Name: Jalapeño Hush Puppies
Total time: 45 min
Yield: 10 serving
Ingredients: 1/2 cup mayonnaise; 1/4 cup ketchup; 3/4 tsp. Worcestershire sauce; 1/2 tsp. garlic powder; 1/2 tsp. freshly ground black pepper, plus more to taste; 1/4 tsp. paprika; 1 1/2 cups (about 8 5/8 oz.) medium-grind yellow cornmeal; 1/2 cup (2 oz.) self-rising flour; 1/4 cup granulated sugar; 1 1/2 tsp. baking powder; 1 tsp. kosher salt; 1/2 tsp. cayenne pepper; 1 cup whole buttermilk; 1/4 cup grated yellow onion (from 1 small [4 oz.] yellow onion); 3 medium (1 oz. each) jalapeño chiles, seeded and finely chopped (about 1/2 cup); 1 large egg, lightly beaten; Canola oil, for frying

Perfectly round and appetizer-ready, these jalapeño hush puppies pair a moist, cornbread-like center with crisp edges and a zesty sauce that makes them hard to stop eating.

1/2 cup mayonnaise
1/4 cup ketchup
3/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper, plus more to taste
1/4 tsp. paprika
1 1/2 cups (about 8 5/8 oz.) medium-grind yellow cornmeal
1/2 cup (2 oz.) self-rising flour
1/4 cup granulated sugar
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. cayenne pepper
1 cup whole buttermilk
1/4 cup grated yellow onion (from 1 small [4 oz.] yellow onion)
3 medium (1 oz. each) jalapeño chiles, seeded and finely chopped (about 1/2 cup)
1 large egg, lightly beaten
Canola oil, for frying